As it is our first chanukah as a family of four, I really wanted to begin to create holiday traditions our girls would remember forever. For me, what is most special about food and cooking is the emotional and social memories attached to it. The smell of chicken soup for example, always reminds me of family get togethers during my childhood. It isn’t about how extravagant or delicious the meal is, but the memories that go along with it.
For Ella and Scarlett’s first Chanukah, I wanted them to have a latke that I felt good about giving them. Chanukah is all about the frying, so I wouldn’t take that away, but I wanted them to have something delicious while also being nutritious. To make that happen, I added zucchini and colorful carrots, and kept them gluten (and even grain) free so I could enjoy them as well. I can’t believe the success I had with them. The entire batch only lasted one day.
I look forward to creating more food-centered holiday traditions and sharing them with you. I hope you and your families enjoy these as much as we did!
Makes about 30 latkes
• 4 russet potatoes (approx 1.5 lb)
• 1/2 cup white onion
• 2 carrots (I used coloured carrots)
• 1 large zucchini
• 1 tsp salt, pepper to taste
• 2 tbsp tapioca starch (can sub with potato starch)
• 4 tbsp cassava flour (can sub with any flour)
• 2 eggs
• 1 cup avocado oil
• chives and applesauce for serving
1. Start by preparing your set up. Line a baking pan or tray with paper towel to receive hot latkes for draining. If you want to keep your latkes warm, keep your oven on a low temperature and transfer drained latkes to a wire rack over a baking sheet.
2. Either using the shredding disc on your food processor, or a box grater, grate potatoes, onions, carrots, and zucchini.
3. Transfer shredded veggies to a cheesecloth or nut milk bag and drain VERY well. Squeeze as much as excess liquid from the mixture as you can. You may need to do this in a few small batches.
4. Season mixture with salt and pepper and allow to sit for a few minutes to allow any excess liquid to separate. Drain again.
5. Add your starch, flour, and eggs. Mix well.
6. In a large skillet, heat oil over medium high heat (latkes should sizzle immediately).
7. Form latkes using a cookie scoop or measure using 1/4 cup. Over a large bowl or sink, squeeze the latke well to form a small pancake and drain excess liquid.
8. Fry the latkes on each side until golden brown. Transfer to prepared baking pan to drain excess oil. Top with chopped chives and serve with applesauce!
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