It’s traditional to eat latkes, also called potato pancakes, during the Jewish holiday of Hanukkah. The eight-day candle-lighting festival begins this year on the night of Dec. 15.

Basic latke recipes generally involving frying patties made from shredded potatoes, onion, eggs, a little flour and salt. They are best eaten fresh from the skillet and served with applesauce or sour cream.

Of course, there are numerous alternative interpretations of this traditional approach. Here are two variations — ricotta latkes and zucchini latkes — in which the potato no longer has the starring role.

These can be served as a main course or side dish with soup and salad.

Ingredients

15- or 16-ounce container part-skim ricotta cheese

4 large eggs (or 1 cup egg substitute)

2 tsp. sugar

1/2 to 1 tsp. vanilla extract

2 Tbsp. butter, melted and cooled

1/2 cup all-purpose flour

Butter, margarine or canola oil (for frying)

Jam, applesauce, plain or vanilla yogurt, and/or chopped fresh fruit

Directions

In a food processor fitted with a chopping blade (or in a blender in batches if necessary), combine the ricotta cheese, eggs, sugar and vanilla. Process until just combined. Add the melted butter and process briefly to mix.

Add the flour and process, stopping several times to scrape down the sides, until the batter is smooth and resembles thick cream. The batter will be thinner than most pancake batters.

Preheat a nonstick griddle or skillet over medium heat. Use the butter, margarine or canola oil to lightly coat the griddle.

For each latke, spoon 1 1/2 to 2 tablespoons of the batter onto the griddle. The batter will spread to form a 3-inch round. Space the latkes at least 1/2 inch apart.

Cook for about 3 minutes, or until a few bubbles have risen to the surface, the tops are beginning to look dry and the bottoms are golden brown. The latkes will not rise.

Use a spatula to carefully flip the latkes. Cook them briefly on the second side until golden brown. Repeat with remaining batter, adding additional fat to the griddle between batches.

Makes 30 latkes.

Zucchini latkes

“Enlitened Kosher Cooking” by Nechama Cohen

Ingredients

3 large zucchinis, peeled

1 medium potato, peeled

1 egg plus 2 egg whites, beaten

2 Tbsp. soy or whole-wheat flour

Salt and freshly ground black pepper, to taste

2 Tbsp. canola oil, for frying

Directions

Using a hand grater or food processor, coarsely grate the zucchini and potato. Place the grated vegetables in a colander and squeeze well to drain. Transfer the grated vegetables in the center of a clean dish towel, wrap tightly and squeeze over the sink to remove more water.

In a medium bowl, combine the vegetables, eggs, flour, salt and pepper. Mix well. Use your hands to form the batter into 12 patties. Set aside.

Coat a large skillet with cooking spray, then add the oil and heat over medium-high heat. Once the pan is hot, fry the latkes, a few at a time, until golden brown on the bottom and slightly firm, about 2 to 3 minutes. Flip and fry an additional 2 to 3 minutes, or until browned. Lower heat of needed.

Makes 12 latkes.

(Recipe from Nechama Cohen’s “Enlitened Kosher Cooking,” Feldheim Publishers, 2006, $39.95).

Sweet potato latkes

Cooking Light magazine

Ingredients

4 cups shredded peeled sweet potatoes (about 1 pound)

2 1/2 cups shredded peeled white potatoes (about 12 ounces)

1/4 cup grated shallots (about 2 medium)

1 slice white bread

1/2 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg, lightly beaten

1 tablespoon butter, divided

1 tablespoon olive oil, divided

Directions

Line a colander with paper towels. Place shredded sweet potatoes, white potatoes and shallots in the colander and let stand for 15 minutes. Use your hands to squeeze out any additional moisture.

Meanwhile, place the bread in a food processor and pulse 10 times or until it forms about 1/4 cup of coarse crumbs.

In a large bowl, combine the potato mixture, bread crumbs, flour, sugar, salt, pepper and egg. Mix to combine. Divide the mixture into eight portions and use your hands to form each into a 1/4-inch thick patty.

In a large nonstick skillet, melt 1 1/2 teaspoons of the butter over medium-high heat. Add 1 1/2 teaspoons of the oil to pan, then add four of the patties. Cook the patties 3 minutes per side, or until golden brown. Repeat with remaining fat and patties.

Makes 8 servings.