—> Zucchini Latkes <—
The holiday season was referred to as Christmukkah in my childhood home. I have fond memories of decorating the Christmas tree, lighting the menorah, playing dreidel, and watching Christmas Vacation. Occasionally I’d offer my help in the kitchen as my parents slaved away over holiday ham and potato latkes.
This year Eliza is old enough to really embrace the holiday season. She’s excited for Santa Clause, and we are getting ready for our family Hanukkah celebration! A family Hanukkah celebration means potato latkes galore, and I can’t help but offer a healthy twist on this traditionally greasy (yet tasty) recipe.
A Healthy Twist
I LOVE healthy variations on traditionally “unhealthy” recipes, and I’m always trying to sneak vegetables onto my daughters plate. Instead of the grease-heavy latkes I grew up with, I’m bringing zucchini latkes to the party this year! They’re light and crispy, the vegetables are in disguise, and they maintain the same delicious flavor and emotional sentiment as the childhood recipe I know and love.
Lightly fried in a healthy grape-seed oil and then baked in the oven, these zucchini latkes are a perfect healthy addition to your Hannukah, Christmukkah, or holiday plate! Plus they’re gluten-free!
I recently got together with my best friend April to create some healthy holiday recipes for The Tea Collection blog. We collaborated on these Zucchini Latkes and a Clean Cranberry Pie. Did you try the pie for Thanksgiving? It’s straight from heaven.
April and I attended hebrew school together as kids, so naturally we were very excited about zucchini latkes for the project. We looooooved them, and we know you will too!
- 2 russet potatoes, grated
- 1 large zucchini, grated
- ½ yellow onion, grated
- ½ cup oat flour
- 1 tsp baking powder
- 1 egg
- salt & pepper to taste
- grape seed oil
- Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.
- Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
- In a small bowl, combine the oat flour, baking powder, salt and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.
- Stir in the egg and mix well to combine.
- On the stove, add oil (1-2 tbs.) to a large non-stick or cast iron skillet and bring to a medium heat.
- Grab small handfuls of the potato mixture and pat into pancakes. Place pancakes into the pan (as many as will fit, leaving enough room to flip with a spatula).
- Set them on heat for 2-3 minutes until they brown slightly – this will make them move and/or flip over with ease. Use additional oil sparingly and as necessary.
- Once the bottoms are slightly browned and tops look drier, flip the pancakes to cook the other side for 4-5 minutes.
- Then using a spatula, transfer one by one onto the baking sheet. Continue baking them in the oven for about 12 more minutes (no extra oil in needed).
- Serve them up nice and hot and top them off with your favorite sweet and savory sauces.