Reprinted with permission from Jewish Family & Life!
If you're tired of “regular” potato latkes by the second night, here are some versions and accouterments to try. For most of these recipes, you can start with your own basic potato latke recipe, and substitute appropriately.
If you're not supposed to have so much oil (despite the miracle!), you can spray a cookie sheet with vegetable oil spray or Pam and put any of these in a hot (450 degree) oven for about 5-8 minutes on each side.
- 2 eggs
- 1/2 teaspoon salt or soy sauce
- 1 teaspoon baking powder
- 1 onion, small
- 3 Tablespoons matzah meal or flour
- 2 yellow finn potatoes
- 1 red pepper
- 2 carrots
- 1 medium zucchini
- 1/2 teaspoon pepper
- peanut oil
Grate zucchini and potato. Remove excess water (can put in dish towel or cheesecloth and squeeze out moisture) and add onion, carrots and red pepper. Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
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