By Jennifer Starrett

Family, fun and food. This is what makes for a great holiday season. And what would Hanukkah be without latkas? I have such great memories of helping my grandma and mother peel potatoes, grate onions and fry up some delicious treats every year, and that precious family time is something I am excited to share with my son now that he is getting old enough to help out in the kitchen.

While we normally make traditional potato latkas with potatoes, flour, onions and eggs, this year I wanted to think a bit outside the box and (with my amazing hubby’s help!) came up with two spins on the traditional recipes including a gluten free version. Check out the recipes below and let me know in the comments how you plan on making your latkas this year! Happy eating!

 

Sweet Potato Zucchini Latkas

2 large or 3 medium sweet potatoes

2 medium zucchinis

1 cup flour

2 eggs

1/2 tbsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp cayenne pepper

oil for frying

 

Peel the sweet potatoes and grate them along with the zucchinis into a large bowl. Using a cheese cloth or paper towels, squeeze out any access liquid to make sure the latkes won’t be loose.

Add to the bowl the remaining ingredients and mix together. Let sit while you heat up about 1/4 inch of oil in a large pan or skillet to 375°.

Once the oil is hot enough, carefully place a large spoonful (about 1/4 cup) of the latke mixture into the oil and repeat spacing them about an inch apart. Using the spoon flatten the latka and cook until crispy around the edge and flip to fry on the other side.

Once crispy on both sides, transfer to a plate lined with paper towels to absorb any access oil. Latkes can be served right away or placed on a baking sheet in a preheated oven to keep warm. Serve with your favorite toppings and enjoy!

 

Gluten Free Potato, Carrot and Zucchini Latkas

4 large or 3 medium russet potatoes

1 medium zucchini

2 carrots

1 cup of brown rice flour

3 eggs

1/2 tbsp salt

1 tsp black pepper

1/2 tbsp onion powder

oil for frying

 

Peel the potatoes and carrots and grate them along with the zucchini into a large bowl. Using a cheese cloth or paper towels, squeeze out any access liquid to make sure the latkas won’t be loose.

Add to the bowl the remaining ingredients and mix together. Let sit while you heat up about 1/4 inch of oil in a large pan or skillet to 375°.

Once the oil is hot enough, carefully place a large spoonful (about 1/4 cup) of the latka mixture into the oil and repeat spacing them about an inch apart. Using the spoon flatten the latke and cook until crispy around the edge and flip to fry on the other side.

Once crispy on both sides, transfer to a plate lined with paper towels to absorb any access oil. Latkas can be served right away or placed on a baking sheet in a preheated oven to keep warm. Serve with your favorite toppings and enjoy!