Zucchini Potato and Onion Latkes with Chipotle Scallion Sour Cream

Happy Hanukkah!  To celebrate the first night, I made latkes!  And I made these healthy by adding vegetables!  To those who might not know what a latke is (ahem, me before I met Jeremy), it's basically a delicious hash brown.

This recipe made 26 latkes.  Probably should've been more but I'm not very good at measuring. :)  This really should have been enough to feed a whole family, but Jeremy ate 11 on his own.  I had 5 and am stuffed.  For those of you who are good at math, that means we have 10 left.  Since Jeremy almost stabbed me when I went to take my fifth latke, I'm going to guess that I don't get any of the leftovers.  Oh well.

The sour cream with this was delicious.  Slightly tangy, slightly spicy.  A nice complement to the rich latkes.

Overall a great meal.  Now to lie on the couch and relax...

Recipe:
Latkes:
5 medium russet potatoes, peeled
2 large zucchini
1 large spanish onion
1 1/2 c. matzo meal
3 eggs
2 tsp. salt
1 tsp. pepper (or to taste)
vegetable oil

1. Grate the zucchini and onion (using the large holes on a box grater or a food processor).  Grate the potatoes. (Grate the potatoes after the zucchini and onion to avoid having the potatoes turn black.) Place the zucchini, onion, and potato in a large bowl, removing any liquid that seeps out.
2. Add the matzo meal, eggs, salt and pepper to the veggies.  Mix well.
3. Heat a griddle or frying pan over medium to medium-high heat.  Add some vegetable oil.*
4. Add 1/4 c. of the latke mixture for each cake.  Allow to cook for 3-4 minutes per side, flipping when the underside is golden brown.  Allow the second side to cook for 3-4 minutes as well.  (The latke should be fully cooked in the middle now, rip one open and taste to make sure the potato has softened completely.)
5. Repeat with the remaining latke mix, adding oil as needed to keep them sizzling (and to keep them from sticking if not using a non-stick pan).  (I kept my latkes warm in a 200 degree oven because I could only cook 4 at a time on my griddle.)


Sour cream:
16 oz. fat-free sour cream (or not fat-free... but we were eating fried potatoes... so we went with fat-free)
2 tbs. chipotle peppers in adobo, minced
3 scallions (green onions), minced

1. Mix everything. Done.


* How much vegetable oil depends on the pan.  I use a non-stick griddle so I only had 1-2 tsp. of vegetable oil (per batch of latkes... those suckers really soak it up).  If you're not using a non-stick pan, you need more oil.  Some recipes call for up to 1/4 inch of oil.