Family Latke

Family Latke. image: Essy Roz

If I told you that you can bake one huge latke in one baking time,
That turns into a lot of good and indulging latkes for everyone.
Sounds dreamy right?!?!

Please meet –
My insane family latke.
Grinding a few vegetables,
Uniting them in a wonderful mixture and baking everything together.
That’s all that stands between you and a rich and good latkes plate that everybody will be excited by.

This is my way to host or be hosted during this amazing holiday.
Minimum work and maximum taste, texture and richness.
Because there’s nothing more fun than making an amazing plate with plenty of good and tasty latkes in just a few single moments of work.

This is my recipe for the best latke in town,
A quick and easy recipe that make any woman who make it the queen of latkes,
Without any smell of frying and without a lot of work.

I call these recipes “send and forget”,
I send a baking pan filled with a huge latke to the oven and forget about it until the moment it’s ready 🙂

This recipe is magic,
Especially for the amazing Hanukkah, the festival of lights, that’s about to begin.

Happy latkes days to us all, tasty and joyful 🙂

Family Latke. image: Essy Roz

Family Latke. image: Essy Roz

Family Latke. image: Essy Roz

Family Latke

Ingredients: suitable for a standard oven baking pan, about 50 units.

2 cups out of each vegetable grinded on the narrow side of the grater.

I used potatoes (It’s important to squeeze the liquides well out of the potatoes), sweet potato and a carrot

For the mixture:

½ cup red lentil flour (For alternatives, have a look at “A little extra From Me”)
½ cup non-dairy milk
2 eggs (For the vegan version, have a look at “A little extra From Me”)
½ teaspoon salt
½ teaspoon garlic powder / 1 crushed garlic clove
Rosemary leaves out of 1 stem (Can use any other herb you like)

Steps:

Preheat the oven to 390°F (200°C) on turbo mode and line a baking pan with parchment paper.
Using the narrow side of the grater or a food processor, grind all vegetables (Have a look at “A little extra From Me” and see what vegetables require squeezing the liquids out).
In a bowl put all mixture ingredients, red lentil flour, non-dairy milk, eggs, salt, baking powder and rosemary leaves and mix well until forming a uniform mixture.
Pour the mixture into the bowl with the grinded vegetables and mix well until forming a uniform latke dough.
Spray the baking pan with olive oil and put our latke dough on the pan.
Flatten the latke dough all throughout the baking pan evenly to the same thickness.
Spray olive oil on top of the huge latke that we’ve created and place another parchment paper on top of it without sealing the latke.
Put in the oven and bake for 15 minutes. After 15 minutes remove the top parchment paper, spray a little more olive oil on the huge latke, change the heat of the oven to 355°F (180°C) and bake for 15-20 minutes longer until it’s brown and beautiful.

Take out of the oven and cool for a little while.
Remove from the baking pan and cut into squares and serve next to a dip that you like 🙂

A little extra from me:

Can be kept in a sealed box in the fridge for up to 4 days.
Can use any vegetable you like: Sweet potato, carrot, kohlrabi, beetroot, potato, pumpkin, zucchini or courgette. If you choose to use zucchini, courgette, pumpkin and potato make sure to squeeze the liquids out of the vegetables after grinding them.
Non-dairy milk can be substituted for regular milk or water.
Red lentil flour can be substituted for oat flour / green buckwheat flour / rice flour / spelt flour (Contains gluten).
For the vegan version substitute the eggs for another 1½ cups red lentil flour + ½ cup non-dairy milk.
Click here to see how to grind red lentil flour at home.
My latke will work wonderfully with my quick tofu cheese (Click here to see the recipe) or with my tzatziki style dip (Click here to see the recipe).
The latke can be seasoned with any seasoning you like according to your personal taste like thyme, oregano, sweet paprika, hyssop, nutmeg, cumin etc.