Yesterday, I spent half the day in the kitchen preparing for tonight’s Passover dinner. I took some time experimenting with different recipes and swapping out ingredients to make healthier versions of my favorite meals. Potato Latkes are typically associated with Hanukkah, but a lot of people still make flourless versions that are Kosher for Passover. After surfing the internet and testing out different ones, this recipe from Blogilates was my favorite to reference. I used a slightly different method when making the Latkes and added some seasoning to it. I also made my own Greek Yogurt “Sour Cream,” and let me tell you that these latkes were beyond delicious and SO easy to make!!
“Potato Latke” Ingredients:
*serves 2 – 4 (depending how hungry you are and if it is the only side dish or not)
1 Large Zucchini
1 Medium Sweet Potato
1/2 Yellow Onion (chopped)
Seasoning: Garlic Powder, Black Pepper, Paprika
“Sour Cream” Ingredients:
Plain Greek Yogurt (I used 4 Tbsp for 2 Servings and it was plenty)
Juice of 1/2 Lemon
Chopped Fresh Parsley
(Directions Are Below)
– Using a peeler, peel the zucchini and sweet potato (discard the skin) in ribbon-like pieces. Then chop into tiny pieces. (If you have a Grater, you can use that instead of the peeling and chopping method, but be sure to remove the skin first with a peeler).
– Chop onion into very small pieces
– If using the peeling & chopping method (and not the grater), feel free to use a food processor if you have one, to more finely chop the zucchini, sweet potato, and onion together. It is not necessary, but I did use a small handheld one.
– In a medium bowl, mix the chopped zucchini, sweet potato, and onion. Add in the eggs and seasoning. You can use your hands or a spatula/spoon to mix.
– Heat the Coconut Oil in a nonstick pan over Medium Heat.
– Take the Latke mixture and place an amount of your choice in the pan. I prefer the Latkes to be on the small to medium size. If it’s too big, it may be difficult to flip! (This recipe made 12).
– Once you start to see browning on the edges, flip each Latke over to the other side (it’s about 3 minutes on each side).
– In a small bowl, mix the Greek Yogurt, Lemon Juice, and Chopped Parsley.
– Plate, Serve, Enjoy!!!