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
- 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.
- 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.
- 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.
- Fry until golden on both sides and then drain on a paper towel. Sprinkle with salt.
- 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!