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Anyone interested in a new twist for their latkes??>>>

Veteran Member
293 posts
Joined: Dec 9, 2005


Posted to Thread #232 at 10:23 pm on Dec 24, 2005

I was on the treadmill this A.M, watching a local Today show, who had one of the local chef, caterers from the area demonstrating his latkes...
and I figured, Why not??? Been making the same basic recipe for 40 years now, and maybe everyone will welcome a bit of change. Just finished a batch and they are quite good, if a bit of departure from the traditional.
Here's what I did:
3 russet potatoes, peeled
1 sweet potato, peeled
1 medium zucchini, unpeeled
2 medium carrots, peeled
1 onion, peeled
4 eggs
matzo meal
baking powder
salt & pepper, to taste
Andalusian olive oil (to fry)

I really took the shortcut, this year, by using the Cuisinart...did 1/4 of the veggies with the shredder, and then did the remainder with the cutting blade.... then added the eggs, & the other ingreds...Was thinking about adding some fresh basil or thyme, but didn't want to completely depart from the traditional.... one step at a time, LOL.
I fried them in a non stick pan, with a minimum of olive oil for each batch.
They are reallllllly good.
I will reheat them tomorrow in a very hot oven...450... for a few minutes, til they crisp up and serve them with sour cream, maybe add some chopped scallions to the sour cream....
Happy Chanukah!

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