Hanukkah is a time of joy, celebrated with crispy latkes symbolizing the miracle of the Temple’s oil. To boost their nutritional value, I’ve added zucchini to the traditional potato latke recipe. Potatoes are rich in carbohydrates, potassium, and vitamin C, while zucchini offers low calories, antioxidants, and vitamins like C, A, and B6. Additionally, zucchini’s fiber helps prevent cholesterol buildup, making it heart-healthy.
Frying latkes in extra virgin olive oil not only provides a delightful crispy texture but also health benefits due to its monounsaturated fats and antioxidants. This can positively impact heart health without concerns about weight gain when part of a balanced diet.
Latkes offer endless possibilities for creative toppings. I love to adorn them with Greek yogurt and chopped chives, or perhaps a dollop of apple butter or guacamole for a unique twist. For those seeking a bit of spice, whip up some chipotle mayo using Veganaise, add a sprinkle of cumin, or a dip in turmeric cashew cream. What’s wonderful about latkes is their versatility; they can be served as appetizers, in cocktails, or even as a main course alongside sautéed vegetables and a portion of tofu, seitan, fish, or chicken. Store them in the fridge for up to a week or freeze for later use, reheating them in the oven for optimal crispiness..
Prep Time: 20 minutes
Yields: About 10 latkes
Ingredients
1 cup russet potato, grated (use the largest grater)
1 cup zucchini, grated
1 large garlic clove, chopped,
2 eggs, beaten,
11/2 cup panko crumbs
1/2 teaspoon fine grain sea salt, plus more to taste
Pepper to taste
1 tablespoon extra virgin olive oil
Optional toppings: Greek Yogurt, Sour Cream, Apple Sauce, Apple Butter, Guacamole, Chipotle Veganaise
Preparation
Place the potato and zucchini in a colander with a paper towel and squeeze out as much water as you can. You really want them to be quite dry because otherwise, they won’t crisp well.
Once dry, transfer the grated potato and zucchini to a bowl. Then add the garlic, egg, panko crumbs, salt and pepper. Stir to combine. Using your hands, an ice cream scooper, or a spoon, scoop out enough latke batter for one pancake that will be 1 to 2 inches in diameter each. Pat the batter down between your palms to form a flat disc about ¼-inch thick. Place the disc on a sheet pan and repeat the above steps until you’ve used all the batter and you’re ready to cook them.
In a large skillet over medium-high heat, add the olive oil and heat until it shimmers. Then add the latkes. Cook until the underside is golden and crispy, about 5 minutes. Flip and cook the second side until it too, is golden and crisp. When done, transfer the latkes to a plate and serve immediately with your favorite topping.
