Chanukah Courgette Latkes with Cream Cheese and Grated Beetroot

The recipe for latkes originates in Eastern Europe where potatoes are a staple part of the diet. This version adds a courgettes to the mix. Complemented by cream cheese and grated beetroot the result is a sublime, and can be served as a starter, a main meal accompaniment or as part of a buffet.

Makes 4-6

Ingredients
3 courgettes
2 large peeled potatoes
1 large onion, peeled and finely chopped
3 free range eggs
40g plain flour
1 tsp. salt
¼ tsp. Ground black pepper
120ml vegetable oil for frying

Method

1 Grate potatoes, courgettes and onion on the fine side of a grater, or use a food processor
2 Strain grated potatoes, courgettes and onion through a colander, pressing out excess water.
3 In a large bowl make the batter by mixing the eggs ,flour, and seasoning together to form a thick batter.
4 Add the pressed vegetables to the batter mixture and mix well.
5 Heat the oil in a frying pan, lower the heat and place1 large tablespoon of the vegetable batter mixture into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
6 Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

Serve on a bed of wilted spinach with cream cheese and grated beetroot.

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