Hanukkah at our house will never be the same since I have begun experimenting with making “untraditional” latkes.  These have been such a great hit with my family.  I hope you enjoy them too!


2T flax meal
1 egg, lightly beaten
3 small zucchini, coarsely grated or julienned (about 1-1/2 cups)  (I also really like this with sweet potatoes)
1 large russet potato, grated (about 1 cup)
1 small onion, grated
4T flour (I used millet)
3/4 teaspoon salt
safflower, peanut or coconut oil for frying
Optional: 4 scallions, chopped
Optional, but not really:  Sour cream and/or Applesauce (I made my own, but store bought without added sugar is fine too)


I am really lazy, so… in a large bowl, combine everything at once (except for the sour cream and apple sauce) – mix really well, with your hands.  Get messy!
Cook on medium heat in a skillet with a good level of oil.  It is Hanukkah, after all!  Add about 1/4c of batter for each pancake, pressing lightly to flatten. Cook until golden brown, about 4 minutes on each side.  Repeat with remaining batter.  Enjoy!!!!


My favorite oil for frying is coconut.  Olive oil is not desirable for frying as it turns that lovely oil to a trans fat.               I tweaked this recipe a touch, but the original inspiration came from the full belly sisters website.  Thank you.

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