As it’s our first chanukah as a household of 4, I actually needed to start to create vacation traditions our ladies would bear in mind without end. For me, what’s most particular about meals and cooking is the emotional and social recollections connected to it. The odor of rooster soup for instance, at all times jogs my memory of household get togethers throughout my childhood. It isn’t about how extravagant or scrumptious the meal is, however the recollections that go together with it.
For Ella and Scarlett’s first Chanukah, I needed them to have a latke that I felt good about giving them. Chanukah is all concerning the frying, so I wouldn’t take that away, however I needed them to have one thing scrumptious whereas additionally being nutritious. To make that occur, I added zucchini and colourful carrots, and saved them gluten (and even grain) free so I may get pleasure from them as nicely. I can’t imagine the success I had with them. Your complete batch solely lasted at some point.
I sit up for creating extra food-centered vacation traditions and sharing them with you. I hope you and your households get pleasure from these as a lot as we did!
Makes about 30 latkes
Components
• 4 russet potatoes (approx 1.5 lb)
• 1/2 cup white onion
• 2 carrots (I used colored carrots)
• 1 massive zucchini
• 1 tsp salt, pepper to style
• 2 tbsp tapioca starch (can sub with potato starch)
• 4 tbsp cassava flour (can sub with any flour)
• 2 eggs
• 1 cup avocado oil
• chives and applesauce for serving
Instructions
1. Begin by making ready your arrange. Line a baking pan or tray with paper towel to obtain scorching latkes for draining. If you wish to hold your latkes heat, hold your oven on a low temperature and switch drained latkes to a wire rack over a baking sheet.
2. Both utilizing the shredding disc in your meals processor, or a field grater, grate potatoes, onions, carrots, and zucchini.
3. Switch shredded veggies to a cheesecloth or nut milk bag and drain VERY nicely. Squeeze as a lot as extra liquid from the combination as you’ll be able to. Chances are you’ll want to do that in a couple of small batches.
4. Season combination with salt and pepper and permit to sit down for a couple of minutes to permit any extra liquid to separate. Drain once more.
5. Add your starch, flour, and eggs. Combine nicely.
6. In a big skillet, warmth oil over medium excessive warmth (latkes ought to sizzle instantly).
7. Type latkes utilizing a cookie scoop or measure utilizing 1/4 cup. Over a big bowl or sink, squeeze the latke nicely to type a small pancake and drain extra liquid.
8. Fry the latkes on both sides till golden brown. Switch to ready baking pan to empty extra oil. Prime with chopped chives and serve with applesauce!
