Potato and Zucchini Latkes
4 servings
45 minutes
Latkes made from potatoes and zucchini are crispy golden pancakes with a tender texture inside, infused with the aroma of fresh vegetables and a hint of onion's mild spiciness. This recipe originates from Jewish cuisine, where potato latkes are a traditional Hanukkah dish. The addition of zucchini gives them softness and a fresh touch. Latkes pair perfectly with sour cream or applesauce, and their versatility allows them to be served as an appetizer, side dish, or main course. They are easy to prepare, and their warm and cozy flavor is perfect for family dinners and festive gatherings.
1
Grate the potatoes and zucchini on a coarse grater. Slightly squeeze out the excess moisture and place in a bowl. Add finely chopped onion, flour, egg, and salt. Mix well.
- Potato: 560 g
- Courgette: 110 g
- Onion: 1 head
- Wheat flour: 2 tablespoons
- Chicken egg: 1 piece
- Salt: 0.8 teaspoon
2
Heat a large skillet over medium heat and add vegetable oil. Place 1 tablespoon of batter for each latke. Fry for 3-4 minutes until golden brown. Repeat with the remaining mixture and place on paper towels. Serve immediately.
- Vegetable oil: to taste
- Chili-infused vegetable oil: 0.3 teaspoon