Look, I agree. Latkes don’t need to be anything more than shredded potatoes fried til crispy, sprinkled with flaky salt and eaten as is. Applesauce dollop highly suggested.
So…zucchini? And… spiralized? Yeah, I know, it’s unnecessary. But look! how! fun! it is!
This is a perfect breakfast for one, while your fiance goes to a motorcycle show with his buddies and you pray to whoever that he doesn’t buy anything. With one butt you can only be in one place at a time, according to old family saying, soooo we can extrapolate to… with one butt you can only have one motorcycle per decade? That sounds like as good an adage as any.
Update: He didn’t buy a motorcycle. Phew. He did, at a later date, buy multiple fancy music-making synthy devises, because apparently with one butt you can indeed play more than one of those at one time. My analogy has failed me.
Happy Hanukkah, however you decide to latke this year!
one year ago: nothing of note, but I did revisit this kale caesar last night and am still quite in love with it
two years ago: key lime pie with saltine crust
three years ago: rellenitos de plátano (stuffed and fried mashed plantains!)
four years ago: messy and delicious buttermints
a swanky original
1 zucchini, spiralized
½ onion, thinly sliced/shredded
1 egg, beaten
1 tablespoon flour
Neutral oil to fry
Salt and pepper
Fried egg to top, highly suggested
Squeeze liquid out of your zucchini over a sink. Place zucchini strands in a mixing bowl, and add onion, egg, flour, and a bit of salt and pepper.
Add ¼ inch of oil to a big skillet, and heat over medium-high heat. When it seems hot hot hot, add dollops of your zoodle batter to the pan, and slightly flatten. Cook about 3 minutes per side, until crispy. (I made this into two big latkes, but wished I had done 4 small ones instead. The edges were nice and crispy and the insides were cooked, but too thick to be the perfect texture throughout. Oh well, the more you know.)
Take latkes out of pan and place on paper towel-covered plate. Sprinkle with a bit of salt immediately. Let rest for a moment.
Top with a fried egg and hot sauce for a perfect breakfast.
We experimented with all kinds of latkes—potato, sweet potato, carrot, and zucchini or combinations although I never spiralized anything. Try a potato lake with sour cream or creme fraish with red caviar or a thin slice of lox on top. That takes the lowly latke to a whole new level. I love your blogs. Happy Hanukah, G Sent from my iPhone
Love these. I only made latkes with potatoes so this is a nice twist 😊 thanks for sharing 👍
Thanks Ewelina! Agreed, it’s nice to change it up from the usual potatoes. Happy new year!
Happy New Year!
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