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Vegetable Latkes

Vegetable Latkes

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There are still five days of Chanukah left, so plenty of time for more latkes (if you’re not all latke’d out by now).


I can hardly claim these are healthy, because at the end of the day they are fried, but they do contain some healthier vegetables like zucchini, carrot and spinach, instead of just potato, potato, potato . . . (Was that convincing? Didn’t think so!)

To make, they’re pretty much like any other latke: Grate, mix, fry. One small difference—most recipes call for the onion to be grated in with the other vegetables, but I prefer to dice and sauté it first. I find that the onion cooks slower than the rest of the ingredients, so you have a perfectly fried latke with crunchy bits of raw onion . . . not my taste.


So, dice and sauté the onion. While that’s cooking, grate the zucchini, carrots and potato. Then mix the onion, grated vegetables, chopped spinach, eggs, flour and salt together.

Heat oil in a frying pan. I use a ⅛-cup measuring cup to scoop up the latke batter so I get even portions. You can use a big spoon, or any other method that works for you!


Fry on medium heat for 2–3 minutes, then flip and fry another minute or two on the second side. Remove each latke and place on a plate covered with paper towel. (The paper absorbs the excess oil without making the latke soggy.) Repeat until all the batter is fried.

Yields: 14 latkes

Tastes best when eaten fresh.


Ingredients:

  • 1 potato
  • 3 carrots
  • 1 zucchini
  • ¼ cup chopped spinach
  • 1 onion—diced and fried
  • 2 eggs
  • ½ cup flour
  • 1 tbsp. kosher salt
  • Olive oil for frying

Directions:

  1. Dice and fry onion.
  2. Grate potato, carrot and zucchini.
  3. Mix all ingredients together.
  4. Fry 2–3 minutes on one side, flip and do the other side for 1–2 minutes.
  5. Remove from oil and place on a paper towel.
  6. Repeat until all batter has been fried.
  7. Serve immediately.

Looking for some more Chanukah recipes?

Try these beautiful Carnival Squash Latkes with Homemade Apple Butter, shared by Melinda Strauss.


Or this Cranberry-Pecan Mandelbread from Sally Minier.


Are you gluten-free? Or trying to accommodate someone who is? Surprise them with these Chanukah favorites from the new cookbook, Nosh On This:

Gluten-free Crispy Potato Latkes.


Gluten-free Banana Maple Pecan Glazed Doughnuts.

Photo by Tim Horel
Photo by Tim Horel

Wishing you a wonderful, joyous Chanukah (with lots of good food, of course!).


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Anonymous israel December 8, 2013

We make ours with beets, zucchini, and carrots (no potatoes or onions) and with chickpea flour instead of wheat flour (which makes them gluten-free). They are delicious! Reply

Anonymous raynes park December 5, 2013

latkas your receipe should says the vegetables after grating- should be sqeezed in a cloth to remove the water- which will make them soggy if left in !!!! Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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