Latkes: Jewish Potato & Zucchini Fritters

When Hanukkah rolls around, latkes get gobbled up like chips and salsa during the Super Bowl. This recipe from arousingappetites.com uses panko breadcrumbs instead of matzo meal for a lighter, less oil-dense flavor.

Latkes: Jewish Potato & Zucchini Fritters

Recipe by arousingappetites.com
Makes 20 silver-dollar latkes

Ingredients

Potato Latke
2 medium russet potatoes, peeled
1 egg, beaten
½ medium-sized yellow onion
¼ cup panko breadcrumbs
Freshly cracked kosher salt and pepper to taste
½ handful thyme and dill, finely chopped (optional)

Zucchini Latke
2 medium-sized zucchini
1 egg, beaten
½ medium-sized yellow onion
¼ cup panko breadcrumbs
Freshly cracked kosher salt and pepper to taste
½ handful thyme and dill, finely chopped (optional)

Applesauce
3 organic apples, washed thoroughly, cored, and cut into small chunks
cup apple juice or water (latkes in photo made with water)
Juice of ½ lemon
Pinch of brown or coconut sugar
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg

Greek Yogurt Accompaniment
½ cup greek yogurt
1 handful dill, finely chopped
Salt and pepper to taste

Directions

Latkes
Stage 1
Use a food processor to grate the onion and your main ingredient together (in this case, either potato or zucchini). If making latkes by hand, use a hand grater to grate your main ingredient and onion together into a large bowl.

(Optional) Change the blade of your food processor from grater to the large steel blade and pulse batches of grated mixture for approximately 10 seconds.

(Optional if making potato latkes) Soak the grated potatoes and onions in cold water for 10 minutes

Place grated mixture in a colander and thoroughly strain excess liquid into a bowl.  Save the liquid and set aside for a few minutes. If using a starchy potato base, the liquid will separate and the starch will fall to the bottom. This is a fantastic thickening agent for your latkes.

Stage 2
In a separate bowl, whisk the eggs and any additional fresh herbs together.

Take the bowl of “starch water”, pour out the water risen to the top, and add the remaining starch to the egg mixture and whisk well. This will distribute the thickener well throughout the latke mixture.

Add the egg mixture and breadcrumbs to the grated latke mixture and mix well with your hands.

Stage 3
Heat a skillet on high heat and add a thin layer of olive oil to cover the base of the pan. Get the oil to a nice hot temperature where it crackles.

Add your latkes to the skillet and fry on each side for 2-3 minutes per side or until golden brown.

Take the latkes out of the pan and place onto a plate with a paper towel to soak any remaining oil out.

Applesauce
Combine the cut apples, lemon juice, coconut sugar, water and your spices into a small pot and put over medium heat on the stove.

Let sit and cook together for 25 minutes uncovered, stirring occasionally.

After 25 minutes, begin mashing the softened apple pieces either with a fork, whisk, or food processor. Keep mashing until you get to your desired level of consistency.

Greek Yogurt
Mix greek yogurt with dill and salt and pepper, and set aside.

beth ann clyde

beth ann clyde

Beth Ann Clyde is a social strategist of Long Island Pulse. Have a story idea or just want to say hello? Email bethann@lipulse.com or reach out on Twitter @BAClyde.