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Try these pareve or dairy, delicious no matter which you choose!
3 pounds (1.36 kilograms) cubed, precut squash
2 eggs, lightly beaten
1 teaspoon sea salt
1/4 cup fresh chopped parsley
1 teaspoon granulated garlic
2/3 cup Rorie’s Grain Free Flour, or 3/4 cup almond flour
1/4 cup Parmesan, Ta’amti Feta, or goat cheese, or 2 tablespoons nutritional yeast
2 16-ounce (450-gram) bags Beleaves Frozen Riced Cauliflower
3 eggs, lightly beaten
4 tablespoons Rorie’s Grain Free Flour or almond flour
1 teaspoon sea salt
1/4 cup Parmesan, Ta’amti Feta, or goat cheese, or 2 tablespoons nutritional yeast
1 and 1/2 pound (680 grams) zucchini (2–3 medium/large zucchini)
1 teaspoon sea salt, divided
1 teaspoon granulated onion
1/4 cup fresh chopped parsley
2 eggs, lightly beaten
1/3 cup Rorie’s Grain Free Flour, or 1/2 cup almond flour
1/4 cup Parmesan, Ta’amti Feta, or goat cheese, or 2 tablespoons nutritional yeast
Shred cubed squash with a box grater or in the food processor.
Place the squash in a large bowl. Add the eggs, salt, parsley, garlic, flour, and your choice of cheese or nutritional yeast and mix until well combined.
Follow frying instructions below.
Yields 16-18 latkes
Place cauliflower into a colander set over the sink or a bowl to defrost for one hour. Using a towel, squeeze out as much water as possible.
Place the cauliflower into the food processor. Add the eggs, flour, salt, and your choice of cheese or nutritional yeast; pulse to form a thick batter.
Follow frying instructions below.
Yields 10-12 latkes
Grate zucchini into a bowl.
Sprinkle with 1/2 teaspoon salt, stir, and let it stand for 20 minutes.
Squeeze the liquid from the zucchini using a flour-sack cloth or cheesecloth. Place the zucchini into a clean, dry bowl.
Add the remaining 1/2 teaspoon salt, spices, eggs, flour, and your choice of cheese or nutritional yeast and mix until well combined.
Follow frying instructions below.
Yields 10-12 latkes
Heat two tablespoons extra-virgin olive oil or unrefined avocado oil in a large frying pan over medium-high heat.
Working in batches, scoop about 1/4 cup batter of choice. Carefully drop it into the pan in a circulator motion (like when making pancakes). Repeat with two more latkes.
Cook the latkes on each side for about three to four minutes, then transfer them to a cooling rack.
Add two additional tablespoons oil, pan- frying three latkes per batch.
Serve the latkes with sour cream and/or scallions, if desired.
Styling and Photography by Sara Goldstein
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recepie for a sweet loksen kugel