It wasn’t easy to be on Detox on Hanukkah. We had friends over on the last day and the temptations were everywhere.
I bought donuts, made my mother’s cheese sweet latkes, sweet potato pancakes from a random recipe I found online – it wasn’t so good. That’s why I like to take recipes from people I know.
I made also veggie latkes which my mom would make every year on Hanukkah and I know they taste great and I can eat while I’m in Detox.
I also made a dip for the latkes, for the benefit of the people who are not in Detox, the latkes are tasty just the same without it.
Ingredients
- 1 large onion
- 2 large zucchinis
- 3-4 medium carrots
- 2 eggs
- 1 medium potato
- Salt and pepper to taste
- Ingredients for the dip:
- 200 gr of sour cream
- 1 tablespoon mayonnaise
- 1 crushed garlic clove
- Salt and pepper to taste
- 2 tablespoons of green onion (just the green part)
Instructions
1
Cook the potato in hot water until it is soft.
2
Cut the onion into small cubes, heat 2 tablespoons of olive oil in a pan and fry until brown.
3
Meanwhile, grate the zucchini on a thin grater, place them in a sieve over a bowl and squeeze the liquid well- I use my hands, but you can also use a spoon.
4
Also grate the carrots on the thin grater, and after the onions are brown, add them to the pan for 2-3 minutes.
5
When the potato is softened, peel it and mush it in a bowl.
6
Add the zucchinis, the onion, the carrots, the 2 eggs, salt and pepper and mix well.
7
Heat the oven to 355 degrees.
8
In a baking pan, spread a baking sheet, and make latkes with your hands, and place them in the pan. Bake for 45-50 minutes until golden.
9
Remove the pan from the oven and chill for at least 20 minutes before serving.
10
For the dip
11
Mix the sour cream, the mayonnaise, the garlic, season with salt and pepper to taste.
12
Cut the green onion as thin as possible and spread above the deep.
Ingredients
- 1 large onion
- 2 large zucchinis
- 3-4 medium carrots
- 2 eggs
- 1 medium potato
- Salt and pepper to taste
- Ingredients for the dip:
- 200 gr of sour cream
- 1 tablespoon mayonnaise
- 1 crushed garlic clove
- Salt and pepper to taste
- 2 tablespoons of green onion (just the green part)
Instructions
Cook the potato in hot water until it is soft.
Cut the onion into small cubes, heat 2 tablespoons of olive oil in a pan and fry until brown.
Meanwhile, grate the zucchini on a thin grater, place them in a sieve over a bowl and squeeze the liquid well- I use my hands, but you can also use a spoon.
Also grate the carrots on the thin grater, and after the onions are brown, add them to the pan for 2-3 minutes.
When the potato is softened, peel it and mush it in a bowl.
Add the zucchinis, the onion, the carrots, the 2 eggs, salt and pepper and mix well.
Heat the oven to 355 degrees.
In a baking pan, spread a baking sheet, and make latkes with your hands, and place them in the pan. Bake for 45-50 minutes until golden.
Remove the pan from the oven and chill for at least 20 minutes before serving.
For the dip
Mix the sour cream, the mayonnaise, the garlic, season with salt and pepper to taste.
Cut the green onion as thin as possible and spread above the deep.
No Comments