Delicious Latkes Ready for Frying!!!

Three Latke Recipes

1. Indian potato latkes

These gluten free Indian inspired latkes are crispy on the outside and soft on the inside. They are so flavorful (yet not overwhelming) you won’t need any toppings! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latkeh to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.

Ingredients for 4 servings:
2 potatoes
1/2 onions finely chopped
2 eggs beaten
1 teaspoon salt pink Himalayan
1/2 teaspoon curry powder
1/2 teaspoon garam masala spice blend
2 tablespoons cilantro
1/2 cup extra virgin olive oil

Directions:
1. Grate the potatoes using a hand grater and transfer to a bowl of cold water. Let sit 2 minutes. Drain and add the onion to the mixture.
2. Drain well with hands and then transfer to a kitchen towel and twist and drain again as well as you can.
3. Add the rest of the ingredients except the olive oil. Mix well.
4. Prepare a large skillet on high heat. Add ½ cup of olive oil and get hot for about 1 minute. 5. Prepare the mixture in the palm of your hands making a small but thick latkeh. Place very carefully into the oil and fry for 5 minutes per side. Serve hot.

Notes & Tips:
Yields 8 latkes. Can double the recipe if needed! You can find garam masala spice blend in all spice shops, but if you can’t get to one in time here is a way to make your own version with a pinch each of these spices; cinnamon, cardamom, black pepper and nutmeg. You can make them hours in advance and just warm them up right before serving!

2. Beet carrot Mozzarella latkes

These Gluten Free latkes are always a hit because they have such gorgeous color, flavor and are cheesy when you bite into them! They are so flavorful you don’t even need any toppings! You can make them hours in advance and just warm them up right before serving! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latkeh to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.


Ingredients for 4 servings:

1 sweet potato
1/2 carrots peeled
1/2 beet peeled
3/4 cup fresh mozzarella cut into cubes
2 eggs beaten
2 tablespoons fresh basil chopped
1 teaspoon salt pink Himalayan
1/2 cup extra virgin olive oil

Directions:
1. Hand grate the sweet potato, carrot and beet and strain well, using a strainer and your hands to squeeze out any excess liquid.
2. Place in bowl and add the rest of the ingredients except the olive oil. Mix well.
3. Prepare a large skillet on high heat. Add ½ cup of olive oil and get hot for about 1 minute.
4. Prepare the mixture in the palm of your hands making a small but thick latkeh. Place it very carefully into the oil and fry for 5 minutes per side. Serve hot.

Notes & Tips:
Serve hot. Yields 8 latkes. Can double the recipe if needed! Can make these hours ahead of time and just reheat gently in oven before serve.

3. Butternut squash chili pepper latkes

These Gluten free latkes are so crispy on the outside and soft on the inside. They are so flavorful you won’t need any toppings! You can make them hours in advance and just warm them up right before serving! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to turn the latkeh to its other side. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.

Ingredients for 4 servings:
1/2 butternut squash peeled, seeds removed
1/2 onions finely chopped
1/2 chili pepper chopped, seeds removed for less heat
2 scallions chopped
1/2 cup Bulgarian cheese crumbled
2 eggs beaten
3/4 teaspoon salt Pink Himalayan
1/2 cup extra virgin olive oil

Directions:
1. Hand grate the butternut squash. Add the butternut squash and onion into a strainer and using your hands, squeezing out any excess liquid.
2. Place in bowl and add the rest of the ingredients except the olive oil. Mix well.
3. Prepare a large skillet on high heat. Add ½ cup of olive oil and get hot for about 1 minute.
4. Prepare the mixture in the palm of your hands making a small but thick latkeh. Place it very carefully into the oil and fry for 5 minutes per side. Serve hot.

Notes & Tips:
Yields 8 latkes. Can double the recipe if needed! Even if you don’t like spicy food, use the half a chili pepper anyways and just remove the seeds (and don’t touch your eyes!) It won’t be spicy but will add such a balance of flavor. If you don’t like or want to use Bulgarian cheese, use feta cheese and 1/2 the amount of salt.

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Published: December 25, 2016
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