Kinder Gentler Latkes
Delight your taste buds with Kinder Gentler Latkes, a modern twist on the classic potato pancake that adds a healthy dose of zucchini for a lighter, veggie-packed variation. These crispy golden cakes are perfectly balanced with hearty russet potatoes, a touch of yellow onion for depth, and a pinch of baking powder for extra fluffiness. The mix of grated vegetables is brought together with eggs and flour, then pan-fried to perfection in shimmering vegetable oil for the ultimate crisp texture. Serve them warm with a dollop of cool, creamy sour cream and a side of sweet, comforting applesauce for a traditional yet elevated pairing. Ready in just 40 minutes, this recipe is ideal for a festive Hanukkah gathering, a quick family dinner, or a satisfying snack. Whether you're a latke purist or looking for a kinder, gentler take, these irresistible pancakes are sure to impress.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 medium Zucchini
- 0.5 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 0.5 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- 0.5 cup Sour cream
- 0.5 cup Applesauce
Instructions
Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible.
Grate the zucchini and yellow onion. Use the kitchen towel to remove excess moisture from those as well.
In a large mixing bowl, combine the grated potatoes, zucchini, and onion.
Add the eggs, flour, baking powder, salt, and pepper to the bowl. Mix thoroughly until well combined.
Heat the vegetable oil in a large, heavy skillet over medium heat until shimmering but not smoking.
Scoop about 2 tablespoons of the latke mixture into the skillet. Flatten gently with the back of a spoon to form a small, round patty. Repeat until the skillet is full, leaving space between each latke.
Cook the latkes for 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Continue frying the remaining mixture in batches.
Serve the latkes warm with a dollop of sour cream and a side of applesauce for dipping.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 42.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
