CARROT AND ZUCCHINI POTATO LATKES

MADE WITH A LAT(KE) OF LOVE

Sometimes I have wackadoo ideas that I need to see come to life. I guess that is the point of recipe testing. Well, that is what brought this recipe into being. The look on my husband’s face when he saw me rolling carrot zucchini spirals—I can’t even. It almost convinced me that I was nuts. Thank goodness these came out as awesomely as they did.

I love these latkes because they have a dynamic mouth feel with the opposing textures of the grated potatoes and the smooth spirals. They’re also just a little different from a traditional latke to keep all of your guests comfortable while being unique enough to have the compliments rolling in. 

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CARROT AND ZUCCHINI POTATO LATKES

Yield: 10 Latkes

Author: Michelle Williams

Prep time: 30 MinCook time: 18 MinTotal time: 48 Min

Ingredients

FOR THE LATKES

• Idaho Potatoes (4, medium, peeled)
• Red Onion (1, minced using a food processor. Drain any extra fluid)
• Scallion (1/2 cup, finely chopped)
• Flour (1/4 cup)
• Eggs (2, beaten)
• Salt (roughly 1 tbsp)
• Pepper (roughly 1/2 tbsp)
• Vegetable Oil (for frying)

FOR THE SPIRAL TOPPINGS

• Carrots (3, peeled)
• Zucchini (1, peeled)

KITCHEN ITEMS

• Peeler
• Cutting Board
• Chefs Knife
• Food Processor with Grater Insert
• Cheese Cloth
• Large Mixing Bowl
• Rubber Spatula
• 12" Frying Pan
• Metal Spatula
• Paper Towel Covered Plate for Draining Excess Oil After Frying

Instructions

TO MAKE YOUR CARROT AND ZUCCHINI SPIRALS

1. Use your peeler to peel off wide long slices of your carrots and zucchini onto your cutting board.
2. Lay a slice of zucchini down on your surface. Then lay a carrot slice on top of it. Another zucchini slice. Another carrot slice. (you should have a total of four slices layered) Starting from one end, roll them into a spiral. Repeat this process 30 times so that you have 3 spirals for each latke.
3. Set aside.

TO SHRED YOUR VEGGIES

1. In your food processor grate your potatoes.
2. Transfer your shredded potatoes into your cheese cloth and squeeze out as much liquid as humanly possible.
3. Put your shredded potatoes in your mixing bowl.
4. Using your rubber spatula, mix in your onion, scallion, flour, eggs, salt, and pepper until you have an even mixture.
5. Use your hands to mold your potato mixture into five inch patties.
6. Use the tips of your fingers to press three wells in each of your latkes.
7. Place a carrot zucchini spiral into each of the wells.

TO FRY YOUR LATKES

1. Pour vegetable oil into your frying pan until it’s roughly 1/8 inch high.
2. Heat your oil. Your oil is hot enough when you place a latke in and it sizzles aggressively. If that doesn’t happen, remove your latke immediately. Cooking latkes in oil that isn’t hot enough will make them greasy and soggy. You can also test by dropping a little piece of potato or a droplet of water. They will respond the same way. Also, be careful here cause splatter can hurt and/or stain clothes.
3. Use your spatula to lay three latkes in at a time.
4. Cook until the bottom side is golden brown—about 3 minutes.
5. Use your metal spatula to flip your latkes and let them cook until golden brown—about another 3 minutes.
6. Transfer your latkes using your metal spatula to your paper towel lined plate. The paper towel will absorb any extra oil left on the latke after frying.
7. Place another paper towel on top of your latkes and press it down to get rid of excess oil.

Did you make this recipe?

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