- The story of the Chanukah miracle promotes oily food, but for a healthier option, I have baked these latkes instead of frying them.
- This is a twist on a traditional favourite but adds flavour, colour and crunch to the final recipe.
- The secret is to cook them at a high temperature so that the ingredients go crispy without burning!
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Makes: 30 small or 20 large latkes
- 350g carrots -peeled and coarsely grate
- 150g potatoes – peeled and roughly chopped
- 1 onion -peeled and coarsely grated
- 1 tablespoon cornflour
- 100g chickpea flour (gram flour or besan)
- 1 teaspoon baking powder
- 2 tablespoons za’atar powder
- 1 tablespoon harissa paste – optional
- 1 teaspoon salt
- 1 egg
- Garnish with chopped chives
- Preheat the oven to 220C/425F
- Using your food processor grate or by hand, coarsely grate the carrots, potatoes and onions.
- Squeeze out any excess liquid with a clean tea cloth.
- Transfer to a bowl, add the cornflour, chickpea flour, baking powder, za’atar, harissa paste, salt and egg.
- Mix well so that the spices are evenly distributed.
- Take about 1 large tablespoon of mixture, flatten it and place on a tray lined with baking parchment paper. It doesn’t have to be perfect; those crispy edges are the best!
- Bake for about 15 minutes, then flip over and bake for 5 more minutes.