Zucchini and Potato Latkes with Creamy Horseradish Almond Sauce

I love potatoes, horseradish, and anything fried.

I can’t be the only one, either. These crispy potato fritters will make your mouth water; the horseradish sauce might make your eyes water!

Believe it or not, I created these beautiful latkes without even using egg. This is a great way to use up any potatoes and zucchini in the kitchen–much more exciting than a simple vegetable roast, and not much more complicated. These make a great weeknight treat, and of course they’re an excellent twist on the Hanukkah classic. I must confess, though, I eat them year-round!

For the latkes
~ 6 potatoes, peeled
1 large zucchini, peeled
1 small onion, finely diced
1 cup white flour or corn starch (or, indeed, other vegetable starch)
1/4 cup olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
butter or vegetable oil to fry

For the sauce
3/4 cup raw sliced or chopped almonds
3/4 cup milk or almond milk
2 Tbsp fresh horseradish
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp dried dill
2 cloves garlic, minced
splash lemon juice

1. Grate potatoes and zucchini into large mixing bowl.

2. Adding onion, mix lightly with fingers. Add flour, olive oil, salt, and pepper. Mix thoroughly with hands.

3. Bring a good amount of butter to medium high to high heat in a large skillet.

4. Meanwhile, combine all sauce ingredients in a food processor and blend until smooth and creamy; set aside.

5. Form potato and zucchini mixture into small balls, then flatten them between your palms. Gently drop them into hot oil. Fry on each side for about 5-7 minutes, or until nicely browned. Drain oil on paper towels.

6. Serve latkes warm on a bed of mixed greens with creamy horseradish sauce as garnish.

Makes about eight latkes.


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