Nashville Hot Latkes
Coleslaw, Horseradish Sour Cream, Pickle Chips
On the first night of Hanukkah, Nashville Hot Latkes made their debut. By the last night, they were so popular they had to make a comeback.
Nashville hot chicken has its roots in African American kitchens in Tennessee, where fried chicken is famously finished with a fiery paste of cayenne, spices, and hot oil, then served atop white bread with pickles to temper the heat.
What began as a local specialty grew into a national obsession because of that unmistakable contrast: crackling crispness, deep savory flavor, and heat that builds and lingers. The final brush of spiced oil isn’t just a garnish—it’s the defining moment, delivering the intensity that makes Nashville hot chicken so addictive.
Using fried latkes in place of chicken at Hanukkah takes that same spirit in a playful, unexpected direction. Crisp-edged and tender inside, latkes are a natural canvas for bold seasoning.
Served just like the original—with cool, crunchy coleslaw and sweet-tangy pickles—the heat feels intentional and balanced. For a more traditional nod, a side of horseradish sour cream echoes the way latkes are classically served, adding a creamy, bracing counterpoint. These latkes are spicy—no apologies there—but that’s exactly the point.
