By Paula Gottlieb Herman
One of my most favorite ways to celebrate Chanukah is with a latke making party. Many years ago my aunt in Florida sent us a recipe card for Rainbow Latkes that incorporates zucchini and carrots in the batter. While that original recipe card which used to hang from a corkboard in our Brooklyn kitchen is long gone, here is my go-to recipe for similar latkes from Jewish Cookbook Author, Joan Nathan. Mixing in the additional vegetables boosts nutrition as well as visual appeal.
From our family to yours, may you have a healthy, happy, and low-stress holiday season!
Potato-Vegetable Latkes (yield: 24-36)
2 Large Potatoes
2 Large Carrots
2 Medium Zucchini
1 Large Onion
3 Eggs, beaten
½ tsp Salt
1/8 tsp Pepper
¾ cup Matzah Meal
Vegetable Oil for frying
- Peel the potatoes and carrots. Put the potatoes in cold water.
- Adult with Child: Under supervision, use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots. and onion. Use the “pulse” button or turn the machine on and off frequently so the vegetables don’t turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
- Child: In a bowl, mix together the grated vegetables, beaten eggs, salt and pepper. Stir in the matzah meal. Shape the batter into pancakes using 1-2 tablespoons of mixture for each.
- Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 ½ minutes per side. Add additional oil as necessary.