New Twist on Latkes!
Here are some ideas I found in a vegetarian cookbook.
Instead of making potatoes the main ingredient in the pancakes, use significant portions of grated carrots and shredded zucchini as well. Also, increase the amount of chopped onions somewhat. Use flour, eggs, and bread crumbs as binder.
Here is a topping for the pancakes:
1 cup plain yogurt
1 T. spicy mustard (Dijon or German deli-style)
1 clove garlic, minced
1 dash hot sauce
1 pinch cayenne (red) pepper
Mix in bowl and spoon over hot pancakes.
Sounds delish. I've also mixed in some grated zucchini at times. Last year I tasted some delicious sweet potato latkes with a touch of curry, which were fantastic.
Since it's about the oil and not the potatoes, any fried food would be suitable. For my Chanukah chagiga, I am making fried quesadillas with a mushroom filling, and felafel with chumos and techina. I am also serving fried chicken with carrot, beet, parsnip and potato frites. Last night I made chickpea and potato latkas served with harissa, curried sweet potato latkas with chutney, and cheese latkas. I also had an olive oil tasting. I am using more oil this week than I use all year. I hope my Grandmother was being honest with me when she said that food eaten on Shabbat or holidays have no calories.
You are all referring to ktzitzot- my husband is from Israel and likes to add carrots and zucchini...very tasty. Also the effect is enhanced with double processing. Don't just shred once..if you have a cuisinart, put it through twice, or use the regular blade mixer to get a smooth puree..then they are really like pancakes.