While it is a given that, to be done right, latkes need to be fried in a generous amount of oil, there are ways to make these delicious potato pancakes a little healthier. I always load mine with extra veggies such as carrots and zucchini, and I leave the skins on all the vegetables for extra fibre and nutrients.
Here’s my tried & trusted recipe.
Ingredients (1 batch or 12 latkes):
-1 large potato, grated
-1 large zucchini, grated
-2 large carrots, grated
-1/2 onion, chopped
-1 clove garlic, minced
-2 Tbsp flour
-2 Tbsp seasoned bread crumbs
-1/2 tsp baking powder
-1/2 tsp salt
-2 Tbsp parmesan cheese, grated
-1 Tbsp dried parsley (optional)
-2 eggs, beaten
-Oil for frying (preferably avocado or peanut)
1) Squeeze liquid out of grated vegetables in a clean dish towel
2) Combine dry ingredients and add to grated veggies, garlic and onion. Add remaining ingredients and stir until combined.
3) Heat oil in frying pan over medium-high heat. Drop heaping tablespoons of potato mixture onto pan and flatten with spatula. Cook for 2-3 minutes per side or until golden. Drain on paper towel. Serve hot with a dollop of plain Greek yogurt. Enjoy!
You can also watch me preparing them on “Flavors” cooking show. Filmed last summer, I prepare the latkes in the second half of the episode.