The holidays are all about tradition, and a major time-honored Hannukah holiday delight is the savory latke. Jewish families enjoy this fried potatoe-based dish in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the Holy Temple in Jerusalem.
For those desiring a healthier version, WakeMed clinical dietitian Julianne Tobin, RN, LDN offers her Zucchini Latke recipe as a perfectly scrumptious choice.
Ingredients:
- 1 large zucchini
- 1 large potato
- ¼ cup freshly grated parmesan cheese
- ¼ cup flour
- ½ cup chopped onion
- 1 egg
- 1 tsp salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dill
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Using a grater, shred zucchini and potato. Add shredded zucchini, potato and chopped onion into a bowl. Add salt and let sit for 15 minutes to extract liquid from zucchini.
- Drain the vegetable mixture.
- Mix in the remaining ingredients. Line a baking sheet with parchment paper.
- Form the mixture into cakes around ½ inch thick and 3 inches wide. Bake the cakes for 10-15 minutes, flip and bake on the other side for 10-15 minutes or until browned on both sides.
- Enjoy!
