Savory Vegetable Latkes

 Cook up these tasty potato latkes with a colorful twist!

Ingredients

Ingredients:

Sweet Potato Apple

Zucchini Potato

Beet Potato

Main:

1 large sweet potato
2 medium red delicious apples, cored

1 large potato
1 large zucchini

1 large potato
2 medium beet roots, peeled

Seasonings:

½ tsp (2 mL) salt
½ tsp (2 mL) cinnamon

1 tsp (5 mL) salt
½ tsp (2 mL) pepper

1 tsp (5 mL) salt
¼ tsp (1 mL) pepper

Binders:

2 eggs
¼ cup (50 mL) matzo meal

1 egg
¼ cup (50 mL) matzo meal

1 egg
¼ cup (50 mL) matzo meal

Additional:

N/A

¼ cup (50 mL) fresh parsley, chopped
1 small red onion, chopped
¼ cup (60 mL) Parmesan cheese, grated

¼ cup (50 mL) fresh parsley, chopped

Oil:

¼ cup (50 mL) vegetable oil, extra as needed

¼ cup (50 mL) vegetable oil, extra as needed

¼ cup (50 mL) vegetable oil, extra as needed

Directions

  1. Use the Veggie Strip Maker to grate the main ingredients onto a cutting board.
  2. Transfer to a Salad and Berry Spinner and pulse 10–15 seconds to spin away liquid. Then press with a paper towel to soak up excess moisture and place into a large bowl. 
  3. In a small bowl, whisk the egg with the seasonings and add them to the large bowl. Then add the matzo meal and mix well.

  4. Use the Manual Food Processor to finely chop additional ingredients (for zucchini variation, use an Adjustable Fine Grater to grate the cheese).
  5. Add the additional ingredients to the large bowl and stir to combine.
  6. Heat the oil in the Executive Nonstick Double Burner Griddle over medium heat 3–5 minutes or until hot.
  7. Use a Large Scoop to scoop out the latke mixture. Carefully drop and press each latke onto the griddle.
  8. Cook for 3–5 minutes per side, using the Small Slotted Turner to flip and press.
  9. Once latkes are well done, or golden brown, transfer to a large pan lined with paper towels to cool. Serve warm with Rustic Applesauce (see Cook’s Tips).

Yield:

  • Yield:  
    6  servings of 2 latkes per serving 

Nutrients per serving:

Sweet Potato Apple
U.S. Nutrients per serving (2 latkes): Calories 180, Total Fat 11 g, Saturated Fat 1 g,
Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 19 g, Fiber 3 g, Sugars 9 g, Protein 3 g

Zucchini Potato
U.S. Nutrients per serving (2 latkes): Calories 200, Total Fat 12 g, Saturated Fat 1.5 g,
Cholesterol 35 mg, Sodium 490 mg, Carbohydrate 18 g, Fiber 2 g, Sugars 2 g, Protein 6 g

Beet Potato
U.S. Nutrients per serving (2 latkes): Calories 170, Total Fat 10 g, Saturated Fat 1 g,
Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 18 g, Fiber 2 g, Sugars 2 g, Protein 3 g

Cook's Tips:

To make rustic applesauce, Place 4 large peeled, cored, and diced apples, ⅓ cup (75 mL) water, and 2 tbsp (30 mL) lemon juice in the Rockcrok® Dutch Oven and stir using a large Mix ‘N Scraper® to evenly coat apples in the juice. Cook over medium–high heat for 5 minutes.  Then add 2 tbsp (30 mL) brown sugar and ½ tsp (2 mL) cinnamon. Stir to combine and cover. Continue cooking an additional 10–15 minutes, stirring occasionally. Once apples are soft, turn off heat, remove the lid, and let cool for 5 minutes. Transfer the cooked apples into the Manual Food Processor, not including any liquid that hasn’t cooked off. Process until a desired consistency is reached. Yield: 3 cups (750 mL).

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