Looking for latke alternatives to the basic, traditional greasy potato? Try these!
ROASTED GINGERED CARROT LATKES
6 cups coarsely grated peeled carrots
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/2 teaspoon ground black pepper
7 teaspoons finely grated peeled fresh ginger
3 large eggs, beaten to blend
Blended olive oil (for frying)
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with olive oil, or take a pastry brush dipped in olive oil and lightly coat the foil. Place grated carrots in a large bowl; press with paper towels to absorb any moisture. In another bowl, combine flours, salt, baking powder and pepper, and blend together. Add carrots, ginger and eggs to the flour mixture and combine. Mixture shouldn’t be too wet or too dry. When forming patties, the mixture should stick to itself and not come apart. If it’s too wet, add a little bit more flour; if it’s too dry, add more beaten egg. Allow to stand for 10-12 minutes for ingredients to absorb into each other. Place patties, about 3 1/2-inch rounds, onto the greased baking sheet. Leave a little room around each one. Place tray into middle rack of oven and roast for 10-12 minutes per side, or until golden brown. Makes about 15 latkes.
From Shaya Klechevsky.
RUTABAGA AND TURNIP LATKE
2 rutabaga, shredded
2 turnips, shredded
1 large onion, shredded
1 egg, plus one egg white
1/2 teaspoon of garlic powder
1/4 teaspoon salt
1/2 teaspoon of freshly ground black pepper
Preheat the oven to 375 degrees. Mix all the ingredients, then shape the latkes so they are approximately the size of your palm and about 1/4-inch thick. Grease a cookie sheet with olive oil if you want to keep with tradition, or substitute coconut oil for a lighter alternative. Place the latkes on the cookie sheet with space between them. Once the oven has heated, bake the latkes until golden brown.
From Yosef Silver.