For today's Good Cheer post, Yael Berger shares her recipe for delicious root vegetable and zucchini latkes. Happy Hanukkah!
Nothing says Hanukkah like a batch of fresh, warm, crispy potato latkes and for years this delectable dish has been my go-to when hosting a holiday party or bringing a potluck dish to a friend’s house.
But as with many holiday recipes, potato latkes can be a bit heavy and lacking in the nutrition department. So in the spirit of handmade holiday ideas and sharing a new twist on a holiday tradition, here is my favourite latke recipe adapted to include a variety of nutrient rich vegetables.
Root Vegetable and Zucchini Latkes
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 1/2 hours
Yields 5 dozen small latkes
3 large potatoes
1 large sweet potato
1 medium zucchini
1 large onion
1 white turnip
¼ cup whole wheat flour
2 tbsp vegetable oil
2 tbsp baking powder
Vegetable oil for frying
Salt and pepper to taste
1. Wash and peel all your vegetables and cut into large pieces to fit into your food processor. You can leave them whole if you choose to grate your vegetables by hand on a box grater.
2. Grate all your vegetables.
3. Put grated vegetables into a colander to drain the extra water. Let them sit for 15 minutes or so and mix them every few minutes until you don’t see any liquid left in your vegetable mix.
4. Start heating your oil in a non-stick frying pan on medium-high heat (or two pans to speed up the cooking time).
5. Transfer vegetable mix to a bowl. Add eggs, vegetable oil, whole wheat flour and seasoning to the bowl. Mix well.
6. If at this point you notice your mixture is still too wet, you can add another tbsp of flour.
7. Using a large tablespoon, spoon the mix into the frying pan. For crispy latkes that cook quickly, keep them small, about 3 inches across.
8. Once the edges look browned, use a spatula to flip them over, about 4 minutes. Let cook on the other side another 3 minutes.
9. Serve immediately with sour cream, apple sauce or another other creative topping you can think of.
— Yael Berger