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Great recipe for Hannukkah or Christmas

5 Dec

Makes 24 latkes (12 servings)

Our twist on this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter just before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacy latkes are delicate, so don’t press down too hard on them once they’re in the pan.

Make-ahead tip: The latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark-bottomed) at 375°F until warmed through, about 5 minutes.

Prep time: 10 minutes
Start to finish: 10 minutes

1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)

1. Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

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