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Rach shares recipes for two kinds of latkes, each with a dipping sauce.
"Shallow fry or, if you prefer less oil and drier latkes, roast!" – Rach
Rach likes to serve these with her Easiest Brisket Ever and Bitter Greens Salad.
For another non-traditional take on latkes, check out these Latkes Inspired By Traditional Potato Pancakes + Chickpea Fritters from the founder of La Boîte, Lior Lev Sercarz.
Ingredients
For the Za'atar Spice:
- 1 tablespoon sumac
- 2 tablespoons toasted sesame seeds
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon dried oregano or thyme
- 1 teaspoon Aleppo or other chili powder of choice
For the Zucchini-Potato Pancakes:
- 2 zucchinis, halved, seeded and shredded on wide tooth of box grater
- 2 potatoes, peeled and shredded
- Salt
- 2 medium eggs (or 1 large egg), lightly beaten
- 3 tablespoons Za’atar Spice (homemade or store-bought)
- ¼ cup whole wheat flour, matzo meal or all-purpose flour
- ½ teaspoon baking powder
- Frying oil (olive or grapeseed) or non-aerosol cooking spray
For the horseradish-herb yogurt sauce:
- 1 cup yogurt or sour cream
- 1 clove garlic, grated
- ½ cup finely chopped fresh dill, parsley, and chives
- 1 tablespoon prepared horseradish, optional
- Juice of ½ lemon
For the Butternut Squash Latkes:
- One 2½- to 3-pound butternut squash, peeled and seeded (clean and reserve seeds for toasting and snacking)
- 1 small onion, grated (about ½ cup)
- 1 whole egg, plus 1 yolk
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon smoked cinnamon or ground cinnamon
- ½ teaspoon ground allspice
- Salt and pepper
- ¼ cup whole wheat flour, matzo meal or all-purpose flour
- Frying oil or cooking spray
For the savory applesauce:
- 3 apples, peeled and chopped into small dice
- 1 cup cloudy apple cider
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon salt
Yield
Serves: 4 to 6
Preparation
Combine ingredients for the Za'atar Spice or measure 3 tablespoons of store-bought blend.
For the Zucchini-Potato Pancakes, salt and squeeze out excess liquid from zucchini and potatoes. Place in a mixing bowl and toss with eggs, za’atar spice, flour or meal, and baking powder, and mix to combine.
For horseradish-herb yogurt sauce, combine all ingredients in small bowl.
For butternut latkes, grate squash and combine with onion, egg and yolk, spices, salt and pepper and flour or meal.
For either latkes, spray a parchment-lined baking tray, add small mounds and flatten the latkes mixture, then spray again and bake at 425˚F center oven to crisp. For a more traditional preparation, heat a shallow layer of frying oil in large skillet and fry latkes in batches.
For the savory apple sauce, combine all ingredients in small pot and cook over medium-high heat and cook apples down to a slightly chunky apple sauce.