Lotsa Latkes Part I: Potatoes, Zucchini, Carrots and Brussels Sprouts

Every year I make dozens and dozens of latkes for Chanukah. I make the basic potato latkes and also potatoes mixed with zucchini like my mother did. But this year I felt like being creative and trying new things. I ended up going a bit crazy and made 7 additional kinds of latkes!

Potatoes are a wonderful blank canvas so the possibilities are endless. This first part of Lotsa Latkes involves using other veggies, both with the potatoes and (gasp!) instead of the potatoes. That's right, instead of the potatoes. No one says latkes have to have potatoes. Using other veggies makes for a nice change.

Below is my Traditional Potato Latke recipe and the adaptations you make to prepare Potato-Zucchini Latkes, Zucchini and Carrot Latkes and Brussels Sprouts Latkes. Yup, Brussels sprouts! As always, make the recipe your own by using the spices you like best. My recipe is gluten-free and uses chickpea flour. If you are not gluten-free, use whichever flour you want. The second part of Lotsa Latkes will have my specialized global latkes that you have to taste to believe. Enjoy and Happy Chanukah!

Traditional Potato Latke Recipe

2 Tbs. ground flaxseed + 6 Tbs. warm water
1 ½ lbs. baking potatoes (about 2 large potatoes), peeled and grated
½ large yellow onion, grated and squeezed dry
1 tsp. baking powder
½ cup chickpea flour (or flour of your choice)
1 Tbs. fresh parsley, chopped
1 tsp. garlic powder
1 tsp. paprika
1 tsp. Kosher salt
½ tsp. black pepper
Vegetable oil for frying
Vegan sour cream, for dipping
Unsweetened apple sauce, for dipping

Mix the flaxseed with the warm water in a small bowl and let sit to thicken, about 10 minutes. Meanwhile, grate the potatoes. Wrap them in a clean dishtowel and squeeze the excess liquid out of them. Transfer the potatoes to a large bowl. Grate the onion and squeeze the onion to remove the excess liquid. Add the onion to the potatoes.

Add the flaxseed/water mixture to the bowl. This is your binder. Add all the other ingredients to the bowl and mix well. Use your judgment whether the mixture feels like it will hold; if it feels very loose, add more flour (you could also add some potato starch if you wanted). Taste the mixture to see if the seasoning needs adjusting.

Heat 2 Tbs. of oil in a large skillet. Using a tablespoon/soup spoon, carefully place spoonfuls of the potato mixture into the pan. Flatten each latke with the back of the spoon. Cook until browned, about 4 minutes, then flip and cook the other side, about 2-3 minutes. Transfer the latkes to a paper-towel lined plate to drain. Sprinkle with salt.

Make sure the oil stays hot but is not too hot. If the outsides of the latkes are browned before the potato cooks, it’s too hot. Add more oil as needed between batches. If you are not serving right away, place the latkes on a baking sheet with a cooling rack on it. Cover with foil and keep in a warm (200 degrees) oven. Serve with vegan sour cream or apple sauce.

To make Potato-Zucchini Latkes

Add 1 large zucchini, grated and squeezed dry, to the potatoes and onions. You may need an additional tablespoon or two of flour. Proceed with the recipe as written above.

To make Zucchini-Carrot Latkes

Omit the potatoes and use 3 large zucchinis, grated and squeezed dry, instead. Add 2 large carrots, grated. You may need some additional flour and/or potato starch since there are no potatoes to add starch to the mixture. Proceed with the recipe as written above.

To make Brussels Sprouts Latkes

Omit the potatoes and use 1 lb. of Brussels sprouts, grated and squeezed dry. You may need some additional flour and/or potato starch since there are no potatoes to add starch to the mixture. Proceed with the recipe as written above.

 

The "V" Word: Say it. Eat it. Live it.