Recipe: Vegetable Latkes

Aliza J. Sokolow’s vegetable latkes are a fresh take on a Hanukkah classic, combining potatoes, zucchini, and carrots for a mix of classic and vibrant flavors. Plus, they’re topped with sour cream and apple sauce (or caviar)….YUM! Read on for the recipe and learn more about this inspiring chef here. x

Vegtable Latkes

Prep Time: 15 minutes

Total Time: 45 minutes

Serve: 6

INGREDIENTS:

6 yukon gold potatoes (you don’t need to peel them!)

2 large carrots

1 zucchini

2 eggs

1 tablespoon kosher salt

1/3 cup flour

1 tablespoon of dill

Olive oil for frying

Instruction:

Heat the Oil. Heat about 1⁄2 cup of oil over medium heat in a large skillet.
Prep the Latkes. Using a box grater or a food processor grating disc, grate the potatoes, carrots, and zucchini. Try grating over a cheese cloth or kitchen towel so the water can be rung out after. While the pan is heating, crack the eggs into a mixing bowl. Add to the eggs, flour, and salt to your vegtables to mix the dry ingredients into the wet — working quickly to prevent the potato from oxidizing.
Fry time! Using a small ice cream scoop, drop golf ball-sized spoonfuls of the mixture into the hot oil, pressing down gently with the back of the scoop to flatten them into pancakes. Don’t pack them too tightly, aim for a few edges sticking out of the potato pancake instead of a perfect patty! Add a carrot to the pan to collect all of the crispy floating bits, they migrate towards the carrot. Do not crowd the pan, it will cause your latkes to steam and you want them to be crispy! Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.
Garnish & Enjoy. Place the latkes on a cooling rack to let them drain. Continue with the remaining mixture, adding additional oil to the pan as necessary. Once cooled, garnish with sour cream, apple sauce, chives, caviar, or all of the above. Enjoy!