Crispy on the outside and soft in the middle, latkes are always a crowd pleaser.
The past couple years I’ve experimented with “lighter” latke recipes, but they wound up feeling too light, and too far removed from the old-school ones my grandma used to make. So this year, I decided to combine good old-fashioned russet potatoes with zucchini, carrot, and dill. And I’m pretty sure even my ball-busting bubby would have approved.
4 tablespoons flour (I like Bob’s Red Mill GF oat flour)
1 Tablespoon Fresh lemon juice
1 russet potato, coarsely grated (*most recipes call for peeled potato, but I left the skin on for added fiber)
2 medium carrots, coarsely grated
2 medium zucchini, coarsely grated
1 cup yellow onion, coarsely grated
2 Tablespoons fresh dill
2 large eggs, lightly beaten
2% plain Greek yogurt
- Preheat oven to 400 degrees and prepare and baking sheet.
- Coarsely grate potato and onion (I used the pulse setting on my food processor, but you can always use a hand grater). Gather in a large paper towel over the sink, and squeeze firmly to wring out as much liquid as you can. Do this a couple times to make sure you get all the water out. Toss in a bowl, and mix in lemon juice (to prevent browning).
- Repeat with zucchini and carrot, and combine with potato/onion mixture. Add in dill, eggs, flour, and salt. Using your hands, mix together until well coated.
- In a large pan, heat oil over medium heat. Spoon 1/4 cup of the mixture in the pan, and press down lightly with a spatula to make a pancake. Cook until browned on one side (about 3 minutes). Turn over and repeat on the other side.
- Transfer to the baking sheet. Repeat with remaining pancake mixture. Continue adding oil to the pan between batches.
- Bake for 8 to 10 minutes.
- Serve with 2% Greek yogurt.