Squeeze out as much water as you can before you add the eggs and other ingredients.
The California latke was inspired by my newfound appreciation for avocado. I have never been a big fan of the green fruit, not even guacamole, but I wasn’t going to give up on avocado just yet. These latkes have zucchini in them, which I have done before, so that part isn’t so new. But, I added a little baking powder to give these some lift and keep them light…as light as a latke can be anyway. I have to say that I am super happy with how they turned out and I will definitely be making it again. The avocado and tomato paired super well with the zucchini latke and these are great as a meal on their own. They were so good that when taste testing these I had to eat a couple of them…I didn’t really have a choice.
Simple ingredients make a delicious dish.
The Teriyaki latke is based in Asian flavors. The soy sauce and wasabi add some nice undertones and the panko breadcrumbs just seemed like the right addition. I went a little light on the wasabi in these, so not a lot of that spicy flavor came through in the end. The next time I make this one I will probably double the amount of wasabi, if not even more. However, this recipe stays true to the traditional latke profile with the potatoes and onions. When you add the teriyaki and green onions I think it brings out a little something and the whole thing screams to be paired with broiled salmon or chicken and some roasted veggies.
For both of these recipes I used russet potatoes, and as far as oil, you can use any oil you like to fry your latkes. Peanut oil works really well. It is super tasty and has a high smoke point…which means you can fry at a really hot temperature without burning the oil and smoking up your kitchen. However, there is the chance if you are bringing these to an event that someone will have peanut allergies, so I like to fry my latkes in good old canola oil. That avoids any peanut issues and I find that it works just fine. No one has ever turned down a second latke at my house! I add just enough oil to coat the bottom of the pan. I fry in batches and add a little more in between if needed.
Latkes are really such a fun food because you can make them in hundreds of different ways. If you don’t want to try these latkes, maybe this will inspire you to come up with your own ideas. Hanukkah just wouldn’t be the same without latkes, but nothing says they have to be the same latkes every year.
California Latkes
- 2 medium potatoes grated
- 1 medium onion minced
- 1 zucchini grated
- 2 eggs
- Salt & pepper
- 4 tbsp flour
- 1 tsp baking powder
- Oil for frying
- 1 tomato sliced thin
- 1 avocado sliced thin
- Sour cream
Combine the onion, potatoes, and zucchini in a large bowl. Squeeze as much water out as you can and drain. Add the eggs, salt, and pepper and stir to combine. Heat the oil in a large saute pan over medium high heat. Stir in the flour and baking powder. Drop the mixture into the pan by the large spoonful and spread out into a pancake shape. Fry until golden brown and then flip. Remove from the pan and rest on some paper towels while you fry the remaining latkes. When you are ready to serve, top with a slice of tomato, some avocado slices, and a dollop of sour cream.
Fry them until they are nice and golden brown.
Teriyaki Latkes
- 3 medium potatoes grated
- 1 medium onion minced
- 2 eggs
- 1 tbsp soy sauce
- 1 tsp wasabi paste (or more if you like)
- 2 tbsp flour
- 1/3 cup panko bread crumbs
- Oil for frying
- Teriyaki sauce
- Green onions sliced
Combine the potatoes and onion in a large bowl. Squeeze as much water out as you can and drain. Add the eggs, soy sauce, and wasabi and stir to combine. Heat the oil in a large saute pan. Stir in the flour and bread crumbs. Drop the mixture into the pan by the large spoonful and spread out into a pancake shape. Fry until golden brown and then flip. Remove from the pan and rest on some paper towels while you fry the remaining latkes. When you are ready to serve, top with a little of your favorite teriyaki sauce and some green onions.
