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! 🕎

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!