lighter latkes

Crispy on the outside and soft in the middle, latkes are always a crowd pleaser.

The past couple years I’ve experimented with “lighter” latke recipes, but they wound up feeling too light, and too far removed from the old-school ones my grandma used to make. So this year, I decided to combine good old-fashioned russet potatoes with zucchini, carrot, and dill. And I’m pretty sure even my ball-busting bubby would have approved.

Ingredients

Lighter Latkes

4 tablespoons flour (I like Bob’s Red Mill GF oat flour)
1 Tablespoon Fresh lemon juice
1 russet potato, coarsely grated (*most recipes call for peeled potato, but I left the skin on for added fiber)
2 medium carrots, coarsely grated
2 medium zucchini, coarsely grated
1 cup yellow onion, coarsely grated
2 Tablespoons fresh dill
2 large eggs, lightly beaten
Olive oil
Sea salt
2% plain Greek yogurt

Preparation

1. Preheat oven to 400 degrees and prepare and baking sheet.
2. Coarsely grate potato and onion (I used the pulse setting on my food processor, but you can always use a hand grater).  Gather in a large paper towel over the sink, and squeeze firmly to wring out as much liquid as you can.  Do this a couple times to make sure you get all the water out.  Toss in a bowl, and mix in lemon juice (to prevent browning).
3. Repeat with zucchini and carrot, and combine with potato/onion mixture.  Add in dill, eggs, flour, and salt.  Using your hands, mix together until well coated.
4. In a large pan, heat oil over medium heat.  Spoon 1/4 cup of the mixture in the pan, and press down lightly with a spatula to make a pancake. Cook until browned on one side (about 3 minutes).  Turn over and repeat on the other side.
5. Transfer to the baking sheet.  Repeat with remaining pancake mixture.  Continue adding oil to the pan between batches.
6. Bake for 8 to 10 minutes.
7. Serve with 2% Greek yogurt.

xx Shira

Adapted from Martha Stewart + Bon Appetit