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Rach shares recipes for two kinds of latkes, each with a dipping sauce.
"Shallow fry or, if you prefer less oil and drier latkes, roast!" – Rach
For another non-traditional take on latkes, check out these Latkes Inspired By Traditional Potato Pancakes + Chickpea Fritters from the founder of La Boîte, Lior Lev Sercarz.
Combine ingredients for the Za'atar Spice or measure 3 tablespoons of store-bought blend.
For the Zucchini-Potato Pancakes, salt and squeeze out excess liquid from zucchini and potatoes. Place in a mixing bowl and toss with eggs, za’atar spice, flour or meal, and baking powder, and mix to combine.
For horseradish-herb yogurt sauce, combine all ingredients in small bowl.
For butternut latkes, grate squash and combine with onion, egg and yolk, spices, salt and pepper and flour or meal.
For either latkes, spray a parchment-lined baking tray, add small mounds and flatten the latkes mixture, then spray again and bake at 425˚F center oven to crisp. For a more traditional preparation, heat a shallow layer of frying oil in large skillet and fry latkes in batches.
For the savory apple sauce, combine all ingredients in small pot and cook over medium-high heat and cook apples down to a slightly chunky apple sauce.