Enter Your Favorite Latke Recipe to Win a Breville 5-Quart Die-Cast Stand Mixer

In case you missed the call for entries in our current issue, we wanted to let you know we’re on the lookout for fantastic recipes for latkes. That’s potato pancakes, for all you goyim out there, those crispy-fried patties traditionally made during Chanukah–and, for the third year in a row, at the catering company Great Performances’ annual city Latke Festival and cook-off. We’re co-hosts of this years, which will arrive at BAM for a night of grease-splattered goodness on December 19.

These seem fairly traditional, maybe yours will be cardamom-spiced or laced with shredded parsnips?

In case you missed the call for entries in our current issue, we wanted to let you know we’re on the lookout for fantastic recipes for latkes.

That’s potato pancakes, for all you goyim out there, those crispy-fried patties traditionally made during Chanukah–and, for the third year in a row, at the catering company Great Performances’ annual city Latke Festival and cook-off. We’re co-hosts of this years, which will arrive at BAM for a night of grease-splattered goodness on December 19. (Snag your ticket here.)

In addition to entries from restaurants around the city (Mile End and Manhattan’s Toloache, for starters) one of the competitors could be you: We’re going to pick a winner from all the recipe entries we receive until mid November. These latkes can be your own invention, multi-culti, made with rutabagas in addition to Russets, or simply the family recipe that’s you’ve always made. All you have to do is send yours, with a little bit about how it came to be, to [email protected]

The winner will have not just the honor of showing off his or her crispy creation at the event alongside some of the city’s best chefs, but will also score a brand-new Breville 5-quart die-cast stand mixer (shown here). That’s a Mercedes of a machine that might not help you with your latkes, but will make short work of those Hanukkah sponge cakes and coconut macaroons.


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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.