Traditional latkes are made healthier in this version that combines the familiar taste of the potato pancake with zucchini and yellow squash to present a wholesome and delicious take on the classic. Top each latke with a healthy dollop of labneh (a soft Middle Eastern cheese made from strained yogurt) and fresh chives to produce a savory treat for the Festival of Lights. Pictured with our Leek & Goat Cheese Pastries and Smoked Trout Tea Sandwiches.
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
- In a small bowl, stir together yogurt and 1⁄4 teaspoon salt. Cover and refrigerate until ready to serve.
- In a medium bowl, stir together grated vegetables, egg, flour, pepper, and remaining 1 teaspoon salt until well combined.
- 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.
- Place latkes on a wire rack to drain excess oil. Serve immediately with a dollop of yogurt mixture (labneh).
- Garnish with Israeli za’atar seasoning and chives, if desired.
