I am in love with Hanukkah.
It’s a holiday full of light and strength,
It brings us together with great joy,
We prepare happy and delicious foods to fill the tables with,
Sing songs that’ll forever remind us of home.
And celebrate fire and life.
This time I decided to prepare the coolest plate of latkes.
Their preparation is super fast,
They’re baked in the oven,
And their batter creates a lot of happy Latkes.
All you need is just to grate the vegetables, mix in the flour mixture and bake 🙂
A few quick actions that’ll give you a happy plate of happy latkes,
Which you prepared in just a few minutes.
These latkes aren’t only quick to prepare and wonderful,
They’re also suitable for everyone – they’re vegan and gluten-free,
And no one will believe you that these vegetable latkes are baked,
Everyone will be intrigued by their shape,
They’ll taste the latkes and enjoy,
And finally when they’ll hear that these are baked vegetable latkes,
They’ll be shocked by how good they are.
That’s all the magic,
Simplicity and high quality ingredients.
May we all have a bright and happy holiday,
May we all enjoy all the joyful latkes and sufganiyot,
And may we always choose to surround ourselves with light, and people who make our heart happy.
Delicious, joyful and happy holidays to all of us 🙂
Baked Vegetable Latke | image: Essy Roz
Baked Vegetable Latke
Ingredients
Suitable for a standard oven pan, about 4-6 diners
- 3 cups grated vegetables of your choice. I chose carrot, sweet potato and zucchini (note that if you choose vegetables that need to be squeezed such as potatoes / onions / zucchini, it’s necessary to squeeze the liquids out of them before adding them to the batter)
- ½ cup red lentil flour (for alternatives, have a look at “A little extra from me”)
- ¾ cup non dairy / dairy milk
- ½ teaspoon salt (depending on how salty upi like it to be)
- ¼ teaspoon baking powder
- A little herb according to your personal taste: oregano / hyssop / thyme / rosemary etc.
- ¼ – ½ teaspoon garlic powder
- If you want, you can sprinkle cheese on top of the latke before baking
Preparation
Preheat the oven to 365°F (185°C) preferably in turbo mode (but it’s not a must), and line a baking pan with parchment paper.
In a bowl, put the lentil flour, non-dairy milk, salt and herbs. Mix well until a uniform batter is obtained. Add the grated vegetables and mix again. I really like working with my hands at this point, really kneading the dough until all the vegetables are wrapped in the flour batter we made.
Grease the parchment paper in the baking pan and spread the vegetable mixture over the entire surface of the pan, try to spread it evenly all throughout the pan.
If you want, this is the step where you can sprinkle some grated cheese over the latke.
Put in the oven to bake for 20-30 minutes. The latke will be dry and firm and the cheese will be melted and tanned.
Take out of the oven, cool and cut into squares according to the size you like.
Arrange on a serving plate and serve alongside fresh vegetables and lots of joy.
A little extra from me:
- The latke can be kept in the fridge in a sealed box for up to 5 days. You can heat it in a panini press between two parchment papers, in a pan or in the microwave.
- You can make the Latke without the cheese on top or use vegan cheese.
- Any vegetable you choose will work. Make sure to squeeze the liquids out of the vegetables that need to be squeezed before adding them to the batter such as potatoes, onions, zucchini.
- You can replace the red lentil flour with oat flour / quinoa flour / almond flour / teff flour or spelt flour (which contains gluten).
- Click here to see how to grind red lentil flour at home.
Pictures of steps of preparation | image: Essy Roz
Pictures of steps of preparation | image: Essy Roz
Baked Vegetable Latke | image: Essy Roz
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