Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon sumac
  • 2 tablespoons toasted sesame seeds
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon dried oregano or thyme
  • 1 teaspoon Aleppo or other chili powder of choice
  • 2 zucchinis
  • halved
  • seeded and shredded on wide tooth of box grater
  • 2 potatoes
  • peeled and shredded 
  • Salt
  • 2 medium eggs (or 1 large egg)
  • lightly beaten
  • 3 tablespoons Za’atar Spice (homemade or store-bought)
  • ¼ cup whole wheat flour
  • matzo meal or all-purpose flour 
  • ½ teaspoon baking powder
  • Frying oil (olive or grapeseed) or non-aerosol cooking spray 
  • 1 cup  yogurt  or sour cream
  • 1 clove garlic
  • grated 
  • ½ cup finely chopped fresh dill
  • parsley
  • and chives
  • 1 tablespoon prepared horseradish
  • optional
  • Juice of ½ lemon 
  • One 2½- to 3-pound butternut squash
  • peeled and seeded (clean and reserve seeds for toasting and snacking)
  • 1 small onion
  • grated (about ½ cup) 
  • 1 whole egg
  • plus 1 yolk
  • ⅛ teaspoon freshly grated nutmeg 
  • ½ teaspoon smoked cinnamon or ground cinnamon
  • ½ teaspoon ground allspice
  •  Salt and pepper
  •  ¼ cup  whole wheat flour
  • matzo meal or all-purpose flour
  • Frying oil or cooking spray 
  • 3 apples
  • peeled and chopped into small dice  
  • 1 cup cloudy apple cider
  • 2 tablespoons fresh thyme
  • chopped 
  • ½ teaspoon salt  

Instruction

  • Combine ingredients for the Za'atar Spice or measure 3 tablespoons of store-bought blend
  • For the Zucchini-Potato Pancakes, salt and squeeze out excess liquid from zucchini and potatoes
  •  Place in a mixing bowl and toss with eggs, za’atar spice, flour or meal, and baking powder, and mix to combine
  •     For horseradish-herb yogurt sauce, combine all ingredients in small bowl
  • For butternut latkes, grate squash and combine with onion, egg and yolk, spices, salt and pepper and flour or meal
  •     For either latkes, spray a parchment-lined baking tray, add small mounds and flatten the latkes mixture, then spray again and bake at 425˚F center oven to crisp
  •  For a more traditional preparation, heat a shallow layer of frying oil in large skillet and fry latkes in batches
  •     For the savory apple sauce, combine all ingredients in small pot and cook over medium-high heat and cook apples down to a slightly chunky apple sauce