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Savory Vegetable Latkes

Name: Savory Vegetable Latkes
Yield: Yield: 6 servings of 2 latkes per serving

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

Use the Adjustable Coarse Grater to grate the main ingredients onto a cutting board.
Transfer to a paper towel and squeeze to soak up excess moisture and place into a large bowl.
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.
Use the Manual Food Processor to finely chop additional ingredients (for zucchini variation, use an Adjustable Fine Grater to grate the cheese).
Add the additional ingredients to the large bowl and stir to combine.
Heat the oil in a large skillet over medium heat 3–5 minutes or until hot.
Use a Large Scoop to scoop out the latke mixture. Carefully drop and press each latke onto the skillet.
Cook for 3–5 minutes per side, flip and press.
Once latkes are well done, or golden brown, transfer to a large plate 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).