ZUCCHINI AND CAULIFLOWER LATKES (PANCAKES)

By Mitchell Davis. Author of Kitchen Sense and The Mensch Chef (publisher: Clarkson Potter).

Here's a delicious variation to the traditional potato pancakes eaten on Chanukah which calls for using either zucchini or cauliflower along with potato.

(Makes 12-14 two-inch pancakes)

• 1 pound zucchini OR 1 pound cauliflower, steamed till tender
• 1 large Yukon gold potato (about 8 ounces)
• 1 medium yellow onion, peeled
• 2 large eggs
• 1 large egg white
• 3 TBS bread crumbs
• 2 tsp potato starch or cornstarch
• 1/4 cup chopped fresh flat-leaf parsley (Or 2 TBS chopped fresh dill)
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 to 3/4 cup vegetable oil, for frying
• Optional toppings: sour cream and applesauce

Scrub the potato clean and place in a pre-heated 400°F oven for 30 minutes until the potato is partially cooked. Allow to cool.

To make zucchini latke batter:

Cut off the ends of the zucchini and using a medium size shredding disc (4mm), shred in a food processor. Wrap in a towel and twist to wring out excess liquid. Using the same medium grating disc, shred the potato and onion. Place the zucchini, potato, onion, eggs, egg white, bread crumbs, potato starch, parsley, salt and pepper into a mixing bowl and combine well. Your batter is now ready to fry.

To make the cauliflower latke batter:

Using a medium size shredding disc (4mm), run the cauliflower, potato and onion through the food processor to shred. Place the cauliflower, potato, onion, eggs, egg white, bread crumbs, potato starch, parsley, salt and pepper into a mixing bowl and combine well. Your batter is now ready to fry.

To fry the latkes:

In a large frying pan, heat 1/8 inch of oil over medium-high heat. Line a clean plate or baking sheet with paper towels.

Using about 1/4 cup of the mixture, form a small patty and place in the hot oil. Use a spatula to gently press down the pancake to compact and flatten it. Fill the pan with pancakes, leaving enough room between them so they will fry without touching. Cook until the underside is very nicely browned, about 5 minutes. Do not cook too quickly or the insides will be raw. Lower the heat if the edges begin to burn.

Carefully flip the pancakes with a spatula without breaking them. Press them down gently again and fry for another 4 minutes or so until brown. Remove to the paper towels to drain. Serve immediately. Latkes are traditionally served with sour cream and applesauce.

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