This Chanukah, liven up your potato latke platter with two diverse, delicious vegetable latkes that are gluten free! “We’re always looking for menus to be tasty and healthy for all—including students with special dietary needs,” notes Boys Town Jerusalem food services director Tova Rottenberg. “This year’s BTJ Chanukah festivities will feature the boys’ all-time holiday favorite, sizzling potato latkes (pancakes), alongside two new gluten-free treats: leek latkes and beet-carrot latkes. With something tasty for everyone, we’re ready to celebrate the Festival of Lights!”
The leek latkes win the prize for multiple holiday appearances. This Chanukah version of “keftes de Prassa,” the traditional Sephardic Rosh Hashanah patties, is prepared using Passover-inspired potato starch to avoid gluten. The beet-carrot latkes, based on a recipe from the Israeli “Tomitbach” website, take less than five minutes to prepare (using a food processor) and are oven-baked for your good health.
Boys Town Jerusalem is one of Israel’s premier institutions for educating the country’s next generation of leaders in the fields of technology, commerce, education, the military and public service. Since its founding in 1948, BTJ has pursued its mission of turning young boys from limited backgrounds into young men with limitless futures. From Junior High through the college level, the three-part curriculum at Boys Town—academic, technological and Torah—is designed to turn otherwise disadvantaged Israeli youth into productive citizens of tomorrow. Boys Town’s 18-acre campus is a home away from home for its more than 900 students. More than 7,000 graduates hold key positions throughout Israeli society. For more information, please visit our website at boystownjerusalem.org.
- 1 ½ - 2 pounds of leeks, cleaned and trimmed
- 1 medium potato
- 1 egg
- Salt, pepper
- 3-4 T. potato starch
Cook the leeks in water until soft. Drain, cool and squeeze out liquid. Cook the potato until soft, and mash it.
Add the remaining ingredients to the leeks and potato, blend, and form the mixture into latke patties.
Drop patties into sizzling oil and fry until browned on both sides.
Blot with paper towels to absorb the oil, and serve.
Baked Beet-Carrot Latkes
- ½ cup shelled walnuts
- 2 medium beets, peeled
- 2 carrots, peeled
- 1 egg
- 2 garlic cloves, salt & pepper
- Olive oil
Insert walnuts into food processor. Using the metal blade, chop the walnuts until thin. Add beets, carrots and garlic, and process till the vegetables are fully chopped. Add egg and seasoning.
Heat oven to 350°. Line a baking pan with parchment paper, form patties, and drizzle with olive oil. Bake for approximately 15 minutes until patties are firm.
Serve the latkes with homemade applesauce and/or sour cream.