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This week, we’re putting a twist on a Hanukkah classic with zucchini latkes.
Also known as potato pancakes, latkes are typically made with – you guessed it! – potatoes. Potatoes get shredded and mixed with flour, egg, spices and grated onions and/or garlic before being formed into patties and being shallow-fried until golden and crisp.
Potato pancakes are found in many Middle Eastern and European cuisines, including the Jewish version of latkes. The fried patties have become a Hanukkah staple, with frying foods in oil being symbolic of the miracle when a one-day supply of oil kept the eternal flame in the Jewish Temple in Jerusalem lit for eight days.
Since oil is the symbolic part of the equation, we're switching up traditional latkes by using zucchini instead of potatoes. Mix in carrots, onions and garlic for extra flavor and texture, then serve with classic latke accompaniments like sour cream and applesauce.
Ingredients makes about 12-16 latkes
1 lb zucchini (about 2 large or 3 medium), grated
1 small onion, grated
1 medium carrot, grated
1 clove garlic, minced
1 large egg
1/3 cup all purpose flour, add more as needed
1 tsp salt
1/4 tsp freshly ground black pepper
Oil, for frying (canola, vegetable, peanut, grapeseed)
For serving: sour cream, applesauce, chopped chives
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Working in batches, wrap grated zucchini and onions in a towel or place over a mesh colander to squeeze out as much moisture as possible.
Add to a bowl with the carrot, garlic, egg, flour and seasonings. Mix to combine well. If mixture seems too moist, sprinkle with a bit more flour and combine.
Heat oil in a large cast-iron skillet over medium-high heat until oil is shimmering but not smoking. Working in batches, drop heaping spoonfuls of batter into the pan, pressing down a bit to flatten. Fry until golden brown and crisp, about 4-6 minutes per side.
Remove and drain on paper towels before serving hot.