‘Chrismakkah’ Zucchini Latkes (egg free)

The short version? My dad’s Jewish, my mom converted to Judaism before they got married, my brother and I were born and still are Jewish, my parents became Messianic Jews when I was 6 years old, I had a Bat Mitzvah at the age of 12, married a gorgeous Christian guy in a Jewish ceremony, by a pastor… and bringing our girls up to know their Jewish roots and blood but celebrating our belief in our Messiah…. *BREATH!*

You don’t even wanna know the long version! 😉

Hence… Christmas + Chanukah = Chrismakkah!

Chanukah, for my lovely non-Jewish friends is the story of how the Jewish temple got destroyed and the eternal lamp, which is meant to burn continuously, only had enough oil to burn for 1 days but miraculously, God allowed it burn for 8 days until new oil could be found. So this Jewish holiday is all about oil… food and oil… fried food! Oh oh! Now that I ‘get it’ re: coconut oil and grass-fed ghee and no longer cook anything in vegetable oil anymore – it’s less about heart disease and more about the deliciousness of healthy fried food! Anomaly much?

In the name of all things fried, meet our family fritters… or latkes as I know them 🙂

  • 1 x Large zucchini
  • 1 x large carrot
  • 1 small potato (I used a ‘desire’)
  • 1 medium sweet potato
  • salt & pepper
  • 1/4 C (ish) Gluten free flour (use one without any soy flour or use Cyndi’s recipe and make your own!)
  • coconut oil
  • grass-fed ghee*
  1. Grate all your veggies on a coarse grate and sprinkle salt liberally to draw out the moisture
  2. Place all your salted, grated veggies into a piece of muslin cloth & squeeze out all excess moisture so that latkes don’t fall apart in the pan
  3. Add some gluten-free flour, a couple of tablespoons at a time – just enough ultimately to absorb any remaining liquid and so that the veggies stick together.
  4. Heat equal quantities of coconut oil and ghee in a heavy bottom saucepan on medium heat – enough to give your latkes a lovely shallow fry. Both oils are stable at high temperatures and therefore do not change properties when heated, becoming carcinogenic. The mix of the 2 oils give a lovely flavour to the latkes.
  5. Using your hands, make little patties (we like them small enough to take one bite out of and then pop the rest in your mouth!) and fry until golden on each side, then season with salt and pepper whilst still hot and enjoy – these little nuggets won’t last long!

Yes. That IS cream on my finger!

  • You can use any ratio of vegetables you like – last year I made them with zucchini only, they didn’t hold together as well but they tasted fantastic!
  • To make these grain free, substitute the gluten-free flour for almond meal or coconut flour as these both absorb the moisture too.
  • Dip your latkes in mashed avocado mixed with horseradish cream.. so delish!
  • If you’re not dairy intolerant, try sour cream or alternatively Quirky Jo’s dairy-free sour cream!Behind the scenes
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