Craving a latke this holiday season? I’m a sucker for Hannukah goodies- but also don’t want to kill my diet by scarfing down everything deep fried and oily. I loved making these Veggie Latkes. Still fried- but also baked through and baked full of color!
You can use any root veggies. I picked russet potatoes, sweet potatoes, carrots, & zucchini.
1 russet potato
1 sweet potato
2 whole carrots
1/2 onion (sweet onion is preferred)
2 cloves of garlic
2-3 tablespoons of gluten free flour (I used King Arthur’s Gluten Free Flour from Thrive Market)
Oil for frying *I used Israeli Olive Oil- but Canoli is normal for frying
Clean, peel, and grate all the vegetables. I used a food processor. Press out any extra liquid from the vegetables. Add to a bowl. Add pressed garlic and 2 eggs. I added 2 tablespoons of flour. Stirred and Mixed. Add one more tablespoon of flour if it’s not conforming well (aka too liquidy).
Make sure your pan has a higher edge. You’ll want the oil to come up to about an inch on the side. (3-4 tablespoons). Allow oil to heat up. (Do the Bubbe check and slightly splatter water into the pan to check the hot oil… caution your Bubbe normally has an aloe plant close by).
Use 1/4 measuring cup to make perfectly mini latkes. This made about 15-20 latkes. Set timer 5 minutes on either side to cook through.
Add to a cookie sheet after and cook through (or reheat) in 350 degree oven for about 8-10 minutes. (You don’t have to- but a great way to reheat as well!)
Finishing touches Team Sour Cream vs. Team Applesauce.
Happy Hannukah… or is it Channukah… or Hanukah… whatever it is.
Spin the Dreidel. Take a sip of Manischweitz and Enjoy your la la la Latkes!