Hanukkah Latkes with Zucchini and Spinach
Serves 425 mins prep35 mins cook
A delicious recipe for latkes, featuring russet potatoes, yellow onion, zucchini, and baby spinach, seasoned with garlic powder, sea salt, and ground pepper, and bound with tapioca powder. Baked until golden brown, these latkes are perfect for Hanukkah and can be enjoyed with vegan sour cream or apple sauce.
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What you need
Instructions
Preheat oven to 400. Quarter potatoes and onion and place in large food processor. Blend until the potatoes and onions form a creamy wet consistency, there may be large chunks left over so just remove the puréed and set aside in bowl and purée again in batches. Add all to a dish towel or cheesecloth lined bowl. Then add zucchini and spinach and purée as well. Add to potato mixture and fold in. Squeeze all liquid out of the dish towel/cheese cloth. There should be a lot! Squeeze until pretty much no liquid comes out. Discard liquid. In a medium bowl, add salt, pepper, garlic powder, and tapioca powder. Mix well with your hands. Using a tablespoon, spoon out mixture onto a parchment or silicone lined baking sheet and press down with your hands into little patties. Drizzle a little with avocado oil. Bake for 20 min on one side until browned, then flip and bake for another 10-15. Enjoy with vegan sour cream and chopped chives w a little sauerkraut or classic w apple sauce!View original recipe