Signature Dish of the Day: Vegan Potato & Zucchini Latkes

Signature Dish of the Day: Serving up these beautifully golden Vegan Potato & Zucchini Latkes as our signature dish of the day this Wednesday! Latkes are basically potato pancakes that primarily consist of grated potatoes, flour, and usually eggs as a binding agent. They are shallow-fried to achieve their golden, crispy appearance. You can read more about their interesting Eastern European origins in this article. I did not use eggs in my recipe because I was going to pair the latkes with scrambled eggs, so I decided to keep them vegan and only used flour as my binding component. I additionally wanted to add my own spin to the latkes as well, so I added grated zucchini for extra flavor and a nice pop of vibrant green color. I absolutely love latkes - they are relatively easy to prepare and are super versatile since they can be eaten for any meal whether breakfast, brunch, lunch, or dinner! To make this recipe, I first grated 2 large peeled red potatoes - I must admit this was the toughest part of the preparation process. The grating process is quite a tedious task but limiting the amount of potatoes to only two helped to reduce the workload considerably! I then grated 1 medium-sized green zucchini and once done, I squeezed out as much water as I could from both the grated potatoes and zucchini as much as I could. Thereafter, I added about 1 tablespoon of all-purpose flour and seasoned the mixture with some ground black pepper, smoked paprika, and some salt to taste. I then heated about 1/4 cup of peanut oil in a small skillet for about 2 minutes before using an ice screw scoop to portion out small sections of my grated medley into the frying pan. I used a stainless steel frying spatula to flatten the scooped portions inside the pan and help keep any stray pieces intact. I fried each latke for about 2 minutes on each side until they were golden brown. Once done, I placed them in a plate lined with napkins to help blot out any excess oil. As a precaution, I decided to toss them into a 350℉ oven for about 10 minutes to ensure they were fully cooked through in the middle. I served these latkes hot for a weekend brunch with a side of scrambled eggs. This recipe resulted in 8 latkes in total. Amazingly scrumptious, perfectly crunchy yet tender, and packed with a ton of unbeatable flavor...I highly recommend these versatile potato pancakes. Enjoy! 😍