- These latkes are vegan and gluten free. They are also Jain. Latkes a Jewish specialty are made during Hanukkah- the Festival of Lights. Shredded potatoes, flour and eggs are mixed together to make a misshapen crispy pancake that is served with sour cream and apple sauce.
- These latkes use chick pea flour and rice flour to produce a really crispy mini pancake that is less oilier than the traditional latke. They make wonderful passed hors d'oeuvres.Garnish them with a variety of toppings such as smoked salmon, caviar, vegan apple chutney, strained yogurt, sour cream even salsa.
- It should be shredded thick and the length should resemble matchsticks. Shredding them to thin causes the zucchini to leak water.
- I use a julienning tool and then I cut them into smaller lengths with a scissor.
- Makes 12 2.5 inch pancakes
- 300 grams zucchini julienned
- 1/2 teaspoon finely sliced Indian green chillies (optional)
- 2 tbsp chick pea flour plus more
- 4 tbsp rice flour plus more
- 1 teaspoon salt
- vegetable oil for frying
- non stick pan
- Strained vegan sour cream or vegan yogurt or regular sour cream
- finely chopped curly parsley
- apple sauce or chutney for a vegan latke
- In a dry non stick pan saute the rice flour and gram flour separately on a medium flame about 2 minutes. Cool completely and set aside in 2 separate bowls.
- Cut the julienned zucchini into smaller pieces- about matchstick length.
- Stir in the green chillies and all the chickpea and half the rice flour. Mix manually. Allow the flours to absorb all the liquid from the zucchini. Let sit 1 minute.
- Once you have a dryish mixture add a tablespoon of water and mix again. Slowly add the remaining flour teaspoon by teaspoon until you have a mixture you can form into small loosely held together cakes. The mixture should not drip.
- Add only as much rice flour as required to hold the zucchini together. Reserve any excess for a different recipe.
- Heat 1.5 inches of oil on medium heat in a non stick frying pan until very hot but not smoking. Drop a small piece of the batter to test the oil. If it sizzles and rises to the top the oil is ready.
- Form the zucchini mixture into small pancakes on the base of your hand and slide them into the hot oil about 4-5 at a time. Cook until both side are golden brown.
- Drain with a slotted spoon and then place onto paper towels. Turn over so that both sides are well drained.
- Let cool 5 minutes. Garnish with a topping of your choice. I used strained yogurt and parsley.
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