Mixed Vegetable and Potato Latkes are the perfect Hanukkah compromise. Potato Latke for the purists, vegetable latkes for the other folks – resulting in a latke that’s sure to please!
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Well, it’s been a while, and we’re finally here: Chanukah. Or Hanukah. Or Hanukkah. Or However else you spell it. It’s time for donuts and latkes, and lots of chocolate coins.
If you’re following the Kosher and Jewish “foodie” movement, you’ve probably noticed the trend. Everyone is busy outdoing each other – and even themselves – coming up with the most unique and creative latkes they possibly can. I’ve done that too, in the past. Case in point? These Mac and Cheese Latkes.
Well, this year, I had a minor change of heart. Perhaps it’s because my Mac and Cheese Latkes are a level of perfection that’s tough to top, but mostly because, after doing some serious soul-searching, I realized that…I kinda like potato latkes.
Blasphemous admission from a Kosher food blogger? Yeah, probably. But think about it. Sometimes classics have become classics for a good reason. And potato latkes are no exception. Sure, unique twists are fun and cool, but there’s something about a classic that just can’t be beat.
My compromise? This year’s latkes have kept it close to the traditional kind, but with an extra helping of flavor and color. Who can say no to that? Not I!
So, the result: Mixed Vegetable and Potato Latkes. They’ve got the potatoes that purists crave, with some extra veggies mixed in. Not to be healthy, trust me – these aren’t – but because they’re really good. My friends – potato latke loving folks – were pretty skeptical about these. But they tried these latkes, and now they’re sold. So…what are you waiting for? These latkes are going to MAKE.YOUR.CHANUKAH.
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- 1 large carrot, peeled and shredded
- 1 large zucchini, peeled and shredded
- 2 Idaho potatoes, peeled and shredded
- 1 red onion, peeled and shredded
- 2 scallions, thinly sliced
- 1 cup shredded purple cabbage
- ½ cup oil
- 6 eggs
- ¼ cup flour
- 2½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- Combine all latke ingredients in a bowl and mix until evenly distributed.
- Heat about half an inch of oil in a large frying pan. Pour about ¼ cup of batter into hot oil. Mixture will spread as you pour it. Fry on medium heat until golden on the bottom, about 3-5 minutes. Flip, then fry until the other side is golden, about three additional minutes.
- Remove to a paper-towel lined serving tray, then repeat with remaining batter, frying about 3-4 latkes at a time, and being careful not to overcrowd the pan.
- These are best served immediately after frying. You can keep them warm in the oven, if needed, however.
Top these latkes with Creamy Avocado Dip (pictured) for an extra bit of flavor!
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