Latkes for Hanukkah!
If you’re celebrating Hanukkah with the traditional potato latke, you
might want to branch out and try something different.

Something different?
Yes, as in passing on the potatoes you use to make latkes and use
carrots and broccoli to make them instead.
Another bonus of using different vegetables, kids who only eat
potatoes and corn (or peas), will like the grated (and fried) beets,
broccoli and carrots.

The following twists on Latkes, (traditional for the Festival of Lights)
are sure to please family and friends alike.

First up, the Carrot and Beet Latke-
Using root vegetables that are popular this time of year is a smart move,
but what really sets these latkes apart is the addition of feta cheese.
Ingredients:
1 lb. of carrots, grated
2 onions, grated, squeezed dry
6 eggs. beaten
1/2 + 1/3 cup of all-purpose flour
1 tsp. of ground cumin
1 lb. of beets, grated and squeezed dry
3 Tbs. of horseradish, drained
1 cup of oil
To make:
Heat oven to 200*F. Line jelly-roll pan with paper towels; set rack
on top. In a large bowl, mix carrots, 1/2 cup of grated onion, 3 eggs, 1/2
cup of flour. cumin, 1/4 tsp. of salt and 1/4 cup of water. In a separate bowl,
mix beets, remaining onion, eggs, flour, horseradish and 1/2 tsp. salt.
In a nonstick skillet, heat 1/4 cup of oil over medium-low. In batches,
shape 1/4 cupfuls of carrot mixture into patties in skillet. Cook, flipping
once, until golden, 4 to 5 mins. per side. Transfer to a rack; keep warm in
the oven. Repeat with remaining carrot mixture, then with beet mixture,
adding oil to the pan as needed.
And if you want a tangy and cheesy latke, sprinkle a Tbs. of feta cheese on top.
Calories per serving- 130, Prot-3g. Carbs-9g.

Next up, the Broccoli Latke-
For more than a decade, people have used cauliflower for everything from to
pizza crusts, but today, the green veggie broccoli is getting its due.
Ingredients:
6 cups of broccoli florets
1/2 cup of corn
1/4 cup of finely chopped parsley
1/4 cup of grated Parmesan cheese
3 eggs, beaten
1/2 cup of all-purpose flour
1 tsp. of flour
1 tsp. of baking powder
1/2 tsp. of garlic powder
1/8 tsp. of cayenne pepper
1/2 cup of oil
To make:
Heat oven to 200*F. Line jelly-roll pan with paper towels;
set rack on top. Cook broccoli in boiling water until just tender,
3 mins.; drain. Rinse pat dry. Chop. Mix with corn, parsley and
cheese in a bowl. Add the next 5 ingredients plus 1/2 tsp. of salt.
In a non-stick skillet, heat 1/4 cup of oil over medium. In batches,
shape scant 1/4 cupfuls of mixture into patties in a skillet. Cook,
flipping once, until golden, 2 to 3 mins. per side. Transfer to a rack;
keep warm in the oven. Repeat with remaining mixture, adding oil to
the pan as needed.
Calories per serving-140, Prot-2g. Carbs-7g.

Sources:
* A Taste of Home Magazine
* First For Women Magazine, 12/18/23 Issue

Please pass these 2 recipes on to Jewish and non-Jewish
friends and family. You can share it over at Facebook, Snapchat,
Instagram (stories), Pinterest, Reddit, Tik-Tok and X (Twitter).

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