Prep 15 mins
Cook 20 mins
This was featured in the Montreal Gazette and comes from Norene Gilletz cookbook Healthy Kitchen.
- 1 medium onion, cut into chunks
- 1 idaho potato, cut into chunks
- 1 medium sweet potato, cut into chunks
- 1 carrot, cut into chunks
- 1 medium zucchini, cut into chunks
- 1 red pepper, seeded and cut into chunks
- 2 eggs (or 1 egg and 2 egg white)
- 78.07 ml matzo meal or 78.07 ml whole wheat breadcrumbs
- 2.46 ml salt (to taste)
- fresh ground black pepper
- 29.58 ml fresh dill
- 44.37-59.16 ml olive oil, for frying
- 236.59 ml tzatziki
- 113.39 g smoked salmon, cut into bite size pieces
- additional dill (to garnish)
- In a food processor fitted with steel blade, process the vegetables in batches until finely minced, 8-10 seconds.
- Transfer the vegetables to a large bowl and add the eggs, matzo meal, salt, pepper, and dill and mix well.
- Spray a large nonstick frying pan with cooking spray, and add 1 tablespoon oil and heat over medium high heat.
- Drop the batter from a teaspoon into the hot oil to form a pancake Don't crowd the pan. Flatten slightly with the back of the spoon, reduce heat to medium and brown well on both sides about 3 minutes per side.
- Remove latkes from the pan and drain on paper towels. Add more oil to the pan as needed and stir batter before cooking each new batch of latkes.
- When ready to serve, arrange latkes on a platter and top each with a dollop of tzatziki, smoked salmon and a sprig of dill.
- Variation: Instead of zucchini use 1 10 ounce package of frozen spinach, thawed and squeezed dry.
- For baking: put racks on lowest and middle position and preheat oven to 450 degrees F. Drop the latke mixture by the tsp onto well oiled baking sheet and flatten slightly.
- Bake 10 minutes or until bottoms are browned and crispy. Turn latkes over, switch pans from bottom to middle and vice versa and bake 8-10 minutes.