Meatless Monday: Potato Latkes with Roasted Tomatoes, Zucchini and Fried Egg

This latke dish isn't Kosher, but it's an excellent, filling idea for a Hanukkah dinner.
By: Mallory Stuchin
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Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Tomorrow at sundown, Jews around the world will observe Hanukkah, the festival of lights. They will say prayers over the menorah, exchange festive presents and spin a mean dreidel. And they will eat lots of latkes.

Eating fried foods is an essential part of Hanukkah tradition and potato pancakes are often the dish of choice. In this recipe, Chuck cleverly serves his latkes with roasted vegetables and a fried egg to create a complete (albeit not Kosher) meal. Enjoy. And Happy Hanukkah!

INGREDIENTS
TOMATO STOCK:
1 tablespoon/15ml olive oil
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
1 tablespoon/15ml peppercorns
12 large tomatoes, halved
3 heads garlic, halved horizontally
3 bunches fresh basil
1 bunch fresh parsley
ROASTED TOMATOES:
2 cups/500ml cherry tomatoes
1 tablespoon/15ml olive oil
4 fresh thyme sprigs
Salt and freshly ground black pepper
ZUCCHINI:
2 tablespoons/30ml olive oil
2 zucchini, cut into very small dice
1 shallot, finely chopped
Salt and freshly ground black pepper
2 tablespoons/30ml butter
1 bunch fresh chives, finely chopped
1 bunch fresh parsley, chopped
LATKES:
4 to 6 Yukon gold potatoes, cooked until tender but still firm
1 onion, finely chopped
1/2 cup/125ml finely chopped fresh chives
2 eggs, beaten
1 teaspoon/5ml cayenne
Salt and freshly ground black pepper
Canola or olive oil, for frying
SERVING:
Soft ricotta cheese
Fried eggs, sunny-side up
DIRECTIONS

For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.

For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.

For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.

For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.

Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.

Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

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