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LATKE BOARD

A Latke board is THE WAY TO GO. It’s simply the best way to serve up those hot, crispy latkes.
Playing around with different flavors this year – sweet potato, beet and zucchini.
Happy Chanukah everyone! 🕎

Latke Board
INGREDIENTS

SWEET POTATO LATKES

  • 1 large sweet potato- peeled and grated
  • 1 large russet potato- peeled and grated
  • 1 small yellow onion- peeled and grated
  • 2 tablespoon all-purpose flour
  • 2 eggs
  • salt and pepper to taste
  • neutral oil for frying (I use avocado for this)

BEET LATKES

  • 2 medium beets peeled and grated
  • 1 large russet potato- peeled and grated
  • 1 small yellow onion- peeled and grated
  • 2 tablespoons all-purpose flour
  • 2 eggs
  • salt and pepper to taste
  • neutral oil for frying (I use avocado for this)

ZUCCHINI LATKES

  • 1 large zucchini – grated
  • 1 large russet potato, peeled and grated
  • 1 egg
  • 1 small yellow onion- peeled and grated
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
  • neutral oil for frying (I use avocado for this)
DIRECTIONS
  1. Place the grated sweet potato OR beet OR zucchini with grated russet potato and grated yellow onion into a cheese cloth and squeeze the liquid out. Squeeze hard to remove as much liquid as you can from the veg.
  2. Place the squeezed-out veg into a bowl and add in the all-purpose flour, eggs, and season well with kosher salt and cracked black pepper.
  3. Heat up your pan with the oil and drop in your latkes. Using a spatula, flatten the top down. When the edges are golden (3-5 minutes), flip over.
  4. Fry until golden on both sides and then drain on a paper towel. Sprinkle with salt.
  5. Arrange on the board. Serve with sour cream, apple sauce, labaneh (with zaatar & olive oil), dates, olives, sliced apples and pears, nuts, grapes, cucumber, persimmon and sheep’s feta. Enjoy!
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