Latkes! Traditional Jewish food made of potatoes, eggs and onion, deep-fried to a golden brown. According to many sites, I have read that it is traditional during Hanukkah to eat something oil-fried for the holiday. So, I decided to try out this dish.
I didn’t want to just use potatoes though. It would have been really heavy and my conscience wouldn’t let me make the dish without sticking something healthy in it. So, I made this recipe with Zucchini. It made the latkes a bit lighter, yet still with all the fried potato goodness.
1 large potato, peeled
2 tablespoons flour (or 4 tablespoons ground Egg Matzo…alas, I didn’t have this, I used flour) *Gluten Sensitivity use Rice Flour or chickpea flour
1 small onion
1 tablespoon fresh dill, chopped (Dried would do fine in this dish, use only 1/2 tablespoon)
Salt and pepper
Canola of vegetable oil for frying.
- Shred zucchini, potato and onion into a strong paper towel or cheese cloth.
- Squeeze as much water out of the shredded zucchini/potato/onion as possible and place in a bowl
- Add eggs, flour, dill and salt and pepper
- Heat enough oil in a frying pan to have at least 1 inch of oil.
- Test heat with a small spoonful of Latke mix. It should sizzle but not turn brown fast. Taste this Latke and adjust seasoning to the mix as needed (I had to add more salt to mine)
- Spoon about a 1/4 cup full of Latke mix into the oil and flatten out like a pancake
- Brown both sides and drain on a paper towel.
Serve with applesauce and/or sour cream.