Zucchini Potato Latkes

My kids are potato lovers. Any potato. White or sweet. Served any way. With Hanukkah upon us, I wanted to try to make some potato latkes for a meatless Monday meal. The ingredients seemed easy enough – mainly potatoes and onions – so I decided to give it a try. And, since I had a lonely zucchini sitting on the counter, I decided why not add that into the mix as well??

The result was absolutely delicious so I will definitely do it again. The only problem was that we never actually ate the latkes as a sit-down meal. As soon as one batch was ready, I had grabby little hands ready to take them away. Alas, I guess that isn’t such a bad problem to have.

Ingredients: 

Grated zucchini and potatoes

4-5 large potatoes, peeled and grated
1 large zucchini, grated
3 tablespoons corn meal
3 tablespoons gluten-free flour
2 eggs, slightly beaten
Salt and pepper  
 Canola oil for frying

Directions: 

1. Grate the potatoes and the zucchini and let it drain in a colander over a bowl for an hour or so.

2. Combine the potatoes, zucchini, corn meal, flour, and eggs together in a large bowl. Add some salt and pepper.

3. Heat canola oil in a heavy bottomed pan – about 1/2 an inch or so. You want to heat it over medium-high heat – it should get hot enough so that when you drop a tiny bit of batter into the pan it really sizzles.

4. Drop 5 or 6 spoonfuls of batter into the very hot oil. (I like to sprinkle them with salt after putting them in the hot pan.) Let them cook for about 5 minutes and then flip them over to cook for another 5 minutes or so.

Zucchini Potato Latkes … Sizzle!

5. Remove to a pan lined with paper towels OR line a cookie pan with paper towels and then top that with a cookie rack and let the latkes cool on the cookie rack. Maybe add a sprinkle of salt to the latkes while the oil is still hot and glistening… (I’m a salty gal, so perhaps this is too much for you.)

6. Serve hot with fresh applesauce. Enjoy!