Mixed Vegetable Latkes with Labneh
Serves: 12
 
Ingredients
  • 1⁄2 cup full-fat Greek yogurt
  • 1 1⁄4 teaspoons fine sea salt, divided
  • 1⁄2 cup coarsely grated peeled sweet potato
  • 1⁄2 cup coarsely grated peeled Yukon gold potato
  • 1⁄2 cup coarsely grated, seeded zucchini, patted dry
  • 1⁄2 cup coarsely grated, seeded yellow squash, patted dry
  • 1 large egg, lightly beaten
  • 1⁄4 cup all-purpose flour
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 cup neutral oil for pan frying
  • Garnish: Israeli za’atar seasoning and cut fresh chives
Instructions
  1. In a small bowl, stir together yogurt and 1⁄4 teaspoon salt. Cover and refrigerate until ready to serve.
  2. In a medium bowl, stir together grated vegetables, egg, flour, pepper, and remaining 1 teaspoon salt until well combined.
  3. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Using a levered 1 1⁄2 tablespoon scoop, drop vegetable mixture into skillet, being careful not to overcrowd skillet. Cook latkes until golden brown and crispy, 2 to 3 minutes per side.
  4. Place latkes on a wire rack to drain excess oil. Serve immediately with a dollop of yogurt mixture (labneh).
  5. Garnish with Israeli za’atar seasoning and chives, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mixed-vegetable-latkes-with-labneh/