Mixed vegetable latkes
Posted 12 December, 2010on:
Our family loves to take a tradition and tweak it a bit. 🙂
Plain potato latkes are a bit ho-hum, so we make a colourful version which is delicious and about as healthy as you can get for a fried food! My husband really dislikes fried potato (unlike me!) which is a bit of a handicap at Hanukkah. However, I’m happy to say that he comes back for more of these.
How to make mixed vegetable latkes:
Grate 2 small potatoes, half a large sweet potato, half a large zucchini and half a large carrot (or equivalent amounts). Put them in a sieve or colander and squeeze out as much excess liquid as you can (especially from the potato and the zucchini).
Use a V-slicer if you have one to finely chop half a large onion. (You can grate it if you want, but make sure you have the tissues handy!)
Open and drain a very small tin of sweet corn kernels.
In a large bowl, use a fork to beat together 2 eggs, about 6 tablespoons of self-raising flour, and a good shaking of dried Italian herbs (or whatever takes your fancy and adds a bit of flavour).
Add the grated/chopped/drained vegetables and stir. At this point it looks like coleslaw with way too much mayonaise on it.
Heat a heavy based frying pan with about 1cm of canola oil. It’s hot enough when a little bit of vege thrown in starts sizzling in a satisfying way. Place spoonfuls of latke mixture in the oil, flatten a little and allow to cook for 3 minutes. Turn over and cook for another 3 minutes on the other side.
Take latkes out and immediately place onto kitchen paper – cover with more kitchen paper and press gently to absorb excess oil. Keep warm as you cook the remaining latke mixture, especially if you want to serve them all at the same temperature.
Delicious served hot, cold or anywhere in between. I love them with a slightly spicy fruit chutney, but you could use sweet chili sauce, BBQ sauce, or even (heaven forbid!) something traditional such as apple sauce/sour cream.