Latke Potato Pancakes

While it is a given that, to be done right, latkes need to be fried in a generous amount of oil, there are ways to make these delicious potato pancakes a little healthier. I always load mine with extra veggies such as carrots and zucchini, and I leave the skins on all the vegetables for extra fibre and nutrients. Here’s my tried & trusted recipe.

Ingredients

• 1 large potato, grated
• 1 large zucchini, grated
• 2 large carrots, grated
• 1/2 onion, chopped
• 1 clove garlic, minced
• 2 Tbsp flour
• 2 Tbsp seasoned bread crumbs
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp parmesan cheese, grated
• 1 Tbsp dried parsley (optional)
• 2 eggs, beaten
• Oil for frying (preferably avocado or peanut)

Directions

1. Squeeze liquid out of grated vegetables in a clean dish towel
2. Combine dry ingredients and add to grated veggies, garlic and onion. Add remaining ingredients and stir until combined.
3. Heat oil in frying pan over medium-high heat. Drop heaping tablespoons of potato mixture onto pan and flatten with spatula. Cook for 2-3 minutes per side or until golden. Drain on paper towel. Serve hot with a dollop of plain Greek yogurt. Enjoy!
4. You can also watch me preparing them on “Flavors” cooking show. Filmed last summer, I prepare the latkes in the second half of the episode.