Tuesday, November 19, 2013

Zucchini Carrot Potato Latkes

I used to get one of every magazine. Ok not every one but a lot. And when I was pregnant with my first I had to make room for the baby. So I went through my 3462396 magazines and ripped out the articles and things I wanted to look at one day. This recipe if from that stack. Because fast forward 4 years later and I am doing another phase of organizing (all that matters is that I am making slow steady progress...at least that's what my present day mom side tells my type A side...I'm not type A, I just have a streak....I digress) and it popped up again with its delish looking picture. I have kept it on my desk for the past week with plans to make them and tonight was the night!

The bonus for not having the recipe handy until now is that I was able to make it a healthy version. We don't do a lot of white potatoes anymore, but every now and then we do, and we don't feel bad about it.  Especially when they are made in a healthy way.

What the heck are latkes? Basically they are potato pancakes, made from grated potatoes. I'm pretty sure they are of Jewish origin? Maybe someone can enlighten me in the comments...

Zucchini-Carrot-Potato Latkes

  • 2 organic yellow potatoes
  • 1/2 organic smedium zucchini (smedium = small/medium...compliments of my husband)
  • 2 organic carrots
  • 2 organic green onions
  • 3 free range organic eggs, lightly beaten
  • 1/2 c almond meal
  • heaping tsp Himalayan salt
  • several twists of freshly ground black pepper
  • other seasonings of choice (I used 1 tsp organic parsley, 1/2 tsp organic turmeric)
  • Bacon fat (from nitrite/nitrate free, uncured bacon)

  1. Shred zucchini, carrot and potatoes (after rinsing and cutting off the ends, no need to peel)
  2. Roll up the vegetable mixture in a kitchen towel and squeeze out as much juice as possible. It helps to twist the towel to make the ball tighter and tighter, but I still had to use my hands and squeeze in several different spots
  3. Put drained vegetable mixture into a large bowl and add the rest of the ingredients
  4. I mixed with my hands until it was all combined
  5. Heat bacon fat (a few tblsp) in large frying pan
  6. Form mixture into golf ball sized rounds with your hands and add to pan with slotted spoon
  7. Use spatula to flatten balls into pancakes. I was able to fit 4 pancakes in my pan.
  8. Cook about 3 minutes on one side then flip to cook another 2ish minutes. They should be a nice golden brown on each side.
  9. Transfer to a paper towel to drain
  10. Repeat with the remaining mixture
There was still quite a bit of liquid left behind in the bowl when I was done. I blame my arms for being sore from doing at-home crossfit and a plank challenge. You should do those with me! I've hated working out since I graduated high school until roughly a year ago when a friend and I started at-home crossfit and 30 day (insert type here) challenges. They have push up, sit up, squat and plank challenges....and many more. Just pick one to do every month! I love it! Any time you want to do one you tell me and I will join you....and we will curse yet embrace that fantastically painful soreness.

So back to the latkes....My husband wanted sour cream with them and said they tasted just like potato pancakes. We don't do much dairy anymore so we had them sans sour cream and they didn't seem lacking at all.

We ate them with our Turmeric Roasted Carrots and Brussels Sprouts with Bacon and Apple recipes! Mmmmmm!

I will get a better picture. There's this thing that happens with real life...couldn't get many pictures because the house was hungry! 

And we had almond butter cups for dessert! Recipe coming!

In true health,

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