2 medium sweet potatoes, grated
2 medium baking potatoes, grated
1 medium zucchini, grated
1 small onion, diced fine
2 eggs, slightly beaten
1 to 2 tsp kosher salt
1/4 cup whole wheat flour or panko
4 Tbsp olive oil
Put both the grated potatoes and zucchini in a cheesecloth lined colander and let drain for 20 minutes, then put in a clean towel and squeeze as much liquid out as you can, then dump into in a large bowl.
Add the next 4 ingredients into the bowl with the veggies and stir to combine well.
Get out a large heavy skillet and put it over medium heat, add the olive oil and when it gets hot, drop latke mixture by small spoonfuls into the oil, flattening each one slightly with the back of the spoon.
Allow the latkes to fry in the olive oil until browned on the bottom, then carefully flip and let fry until the other side is brown and crispy. Remove carefully with a spatula and continue frying latkes until all the batter is used.
Serve warm with toppings.
Will yield about 10 to 12 latkes, depending on the size you fry.
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