Hanukkah is a fine time to serve these at brunch with a dollop of Greek yogurt or sour cream on top. I am constantly amazed at just how far Jewish food travels: when I was working on the update for this book, my daughter Daniela told me that a relative of her Chilean friend posted a recipe online for apple latkes. When I contacted her, I realized it was a Polish recipe. Shortly afterward, Daniela, on a train going through Poland, tasted a similar apple pancake. You can also substitute stone fruits, like apricots, plums, or peaches—in the late spring, at Shavuot, or anytime.