Along with all the traditional Hanukkah foods like brisket and latkes, this year i decided to add to the mix and incorporate some more vegetables in the meal. I took a traditional potato latke recipe and replaced the potatoes with zucchini. This was mostly inspired by my friend who doesn’t eat a lot of carbs. However, I did see her sneak a few regular potato latkes as well. They were really good and she said totally worth it!

Zucchini Latkes (yields about 15 pancakes)

6 medium size zucchini

2 small yellow onions, or 1 large

2 eggs

1/3 cup flour

salt and pepper (about 2tsp of each) or more to taste

Canola Oil (enough to create a 1/4 in layer on the bottom of your frying pan)

Using a grater or the grater attachment on the food processor, shred all the zucchini and the onions. Mix in a bowl and squeeze dry in between a few layers of paper towel. Add eggs, flour, salt and pepper and stir to combine.  In a large nonstick pan, placed over high heat, add the canola oil. You want the oil to be pretty hot before you drop in the pancakes. Once oil is hot carefully drop in about 1/4 cup of the zucchini mixture and press lightly to flatten out. Cook for 3-4 minutes until golden brown on one side, flip and continue to to cook another 3-4 minutes. Remove from pan and place on a paper towel to drain. Don’t over crowd the pan. If the oil in the pan gets low, add more and heat before placing in more pancakes.  Serve immediatly.

Side note: These need to be served immediately. Unlike potato latkes that you can freeze and reheat, these do not taste as good reheated, the get soggy and do not crisp back up.