This recipe comes from Amy Lorang, a long time pastry baker at the Weaver Street Market food house. Amy says, “Here’s how to manage serving a large group at the same time: set your oven to 200F and line a baking sheet with paper towels. As the latkes come out of the pan put them in the oven to keep warm, layering with more paper towels. This will keep them crispy and delicious until you have enough for everybody!”
Potato, Zucchini, and Sage Latkes
Ingredients:
- 1 medium onions (about 1/2 pound)
- 1 medium zucchini (about 5 ounces)
- 3 medium to large potatoes (about 1 1/2 pounds)
- 4 tsp. fresh sage, chopped
- 1 tsp. salt
- Oil to fry
Chive Dip
Ingredients:
- 1 cup sour cream (or vegan sour cream)
- 1/4 cup fresh chives, finely chopped
- 3 1/2 tablespoons white wine vinegar
- salt and pepper, to taste
Instructions:
- Grate the onion, zucchini and potato.
- You can then spread the grated items on a clean towel or a few layers of cheese cloth, roll up tightly and squeeze to remove excess liquid.
- Place squeezed vegetables in a bowl and add sage and salt. Stir to combine.
- Preheat saute pan over medium heat and add about 1/4 inch of oil. When oil is hot, add dollops (about 2 tablespoons) of potato mixure to the pan and spread each out slightly so that it is a thinner layer which will crisp well. Do not crowd the pan. When browned, flip to brown other side. Once cooked through and browned, remove latkes from oil and place on paper toweling to drain.
- Continue to cook, in batches, until you have used all of the mixture. Between batches, be sure to add oil as needed (to keep it at 1/4 inch) and to bring oil back up to medium temperature before adding the next batch.
- In a small bowl combine sour cream, chives, vinegar and salt and pepper, Stir to combine. Serve alongside the latkes.