There is no better way to share the light this Hanukkah season than by showcasing our incredible alumni and their favorite holiday recipes. We’d like you to meet Atlantan and passionate Birthright Israel alumna Mallory Hope Schwartz. Her Birthright Israel resume includes being an active Birthright Israel Fellow, 2-time trip staffer and a member of Birthright Israel Foundation’s speaker’s bureau.

When Mallory isn’t busy being an avid member of the wider Birthright Israel community she is busy being an entrepreneur. She owns HopefullyPlated, a concierge nutritional planning company that assists couples and families meal prep and menu design for their busy lives. Outside of her business she also teaches barre, Pilates and yoga. She has even taken her passion for healthy lifestyles on the road with Birthright Israel. She has led various niche trips focusing on Food & Photography and Yoga & Meditation.

Check out her healthy and delicious Veggie Latke Recipe below!

Veggie Latkes

Ingredients

  • 1 russet potato
  • 1 sweet potato
  • 1 zucchini
  • 2 whole carrots
  • 1/2 onion (sweet onion is preferred)
  • 2 cloves of garlic
  • 2 eggs
  • 2-3 tablespoons of gluten free flour (I used King Arthur’s Gluten Free Flour from Thrive Market)
  • Salt/Pepper
  • Oil for frying (I used Israeli Olive Oil, but Canola is normal for frying)

Directions

  • Clean, peel, and grate all the vegetables. I used a food processor. Press out any extra liquid from the vegetables. Add to a bowl. Add pressed garlic and 2 eggs. I added 2 tablespoons of flour. Stirred and Mixed. Add one more tablespoon of flour if it’s not conforming well (aka too liquid-y).
  • Make sure your pan has a higher edge. You’ll want the oil to come up to about an inch on the side. (3-4 tablespoons). Allow oil to heat up (do the Bubbe check and slightly splatter water into the pan to check the hot oil…caution your Bubbe normally has an aloe plant close by).
  • Use 1/4 measuring cup to make perfectly mini latkes. This made about 15-20 latkes. Set timer 5 minutes on either side to cook through.
  • Add to a cookie sheet after and cook through (or reheat) in 350 degree oven for about 8-10 minutes. (You don’t have to- but a great way to reheat as well!)
  • Finishing touches Team Sour Cream vs. Team Applesauce.

 

Want more of Mallory’s healthy recipes and lifestyle advice? Follow her on Instagram @malloryhopes

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