Not Your Momma’s Latkes!

I (Erin) recently did a cooking class for a local Jewish women’s group. The topic was Hanukkah and I was asked to demo making latkes (potato pancakes). I love doing cooking demos and hold cooking classes monthly at my house. But I didn’t want to make traditional latkes as I figured all the women there already knew how to make them and of course knew what they tasted like. I wanted to take latkes to a new dimension and make them from all sorts of different veggies as well as change up some of the other traditional ingredients.

You see, latkes are traditionally made from shredded or grated potatoes, minced onion, flour, egg, baking powder, salt and pepper and then fried in oil. They are served with sour cream and applesauce. My idea was to up the nutritional value of the latkes by changing the veggies, as well as change out the flour source to make them gluten free. I’m calling my collection of latke recipes, “Not Your Momma’s Latkes!”

CURRIED BUTTERNUT SQUASH LATKES

• 1 butternut squash, peeled and seeded
• 2 eggs
• 2-3 tbs. almond or coconut flour
• 1 tsp. curry powder
• 1 tsp. cumin
• 1/2 tsp. cinnamon
• 1 tbs. freshly grated ginger
• salt and pepper
• virgin coconut oil for frying

1. Grate the butternut squash. Whisk the eggs and add to the butternut squash, along with the flour, curry powder, cumin, cinnamon, and ginger. Season with salt and pepper.
2. Heat 1 tbs. oil in frying pan. When hot, add batter 1-2 tbs. at a time to make a latke. Cook until golden, flip and cook until other side is golden.

ASIAN CARROT SCALLION LATKES

• 3 cups shredded carrots
• 3 scallions, finely chopped
• 3 eggs, whisked
• pinch salt and pepper
• 2-3 tbs. flour (coconut, almond, or gluten free)
• olive oil for frying

1. In a large bowl, combine carrots, scallion, and egg. Stir salt and pepper and flour into carrot mixture.
2. In a large skillet, heat 1 tbs. oil.
3. Scoop large tablespoonfuls of batter onto skillet. Fry patties on each side over medium heat until browned and crispy. Transfer patties to paper towel lined plate to drain.
4. Repeat process until all batter is used up.

Asian Dipping sauce

• 1 tbs. low-sodium soy sauce or gluten-free tamari
• 1 tbs. seasoned rice vinegar
• 1/2 tsp. toasted sesame oil
• 1/2 tsp. freshly grated ginger
• 1/2 toasted sesame seeds

1. Combine all ingredients together in a small bowl and serve with latkes. 

SPICY SPAGHETTI SQUASH LATKES

• 1 small yellow onion, diced
• 1/2 small jalapeno, seeds removed and diced
• ½ tablespoon coconut oil
• 1½ cup cooked spaghetti squash, squeezed of excess water
• 1 egg
• 3-4 tablespoons almond meal/flour
• 2 tablespoons fresh parsley, chopped
• coconut oil for frying

1. In a medium skillet over medium heat, sauté the onion and jalapeno with the ½ tablespoon coconut oil until softened, about 3 minutes.
2. In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.
3. Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together.
4. Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 1-2 tablespoons).
5. Spoon about 2 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.
6. Carefully transfer latke onto a paper towel lined cooling rack.
7. Garnish with extra parsley and serve with yogurt, sour cream or applesauce.

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