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The latke: A pancake marries a potato, and you get to eat it for dinner. What’s not to latke? Even if you’ve never heard of or seen one in your life, the latke will pleasantly surprise you with how impressive it makes you look in the kitchen and also how easy it is to make. We’re putting a new spin on the latke by using zucchini, but what makes this recipe fun is that you can sub in any other vegetables like carrots, cauliflower, or parsnips. Happy shredding, friends.

Zucchini is one of those sneaky veggies with lots of Vitamin C, potatoes pump up your potassium, and the protein in that Greek yogurt will help keep you full.

Recipe review

Elliece R., fourth-year undergraduate, University of Regina, Saskatchewan

“What’s better than a recipe that works for one meal? A recipe that can work for all three meals and is healthy to boot! This tasty zucchini latke recipe can be made quickly with minimal muss and fuss, ideal for students who have a jam-packed schedule as well as a desire to do a little good for their bodies.”

Cost

Most of the ingredients (flour, salt, pepper, oil, eggs) are basics that you probably already have on hand—or are cheap enough to purchase if you don’t. I only needed to buy the breadcrumbs and zucchini, which cost me a whopping $3 (crazy, I know). It made enough to feed at least one person for four meals (or four people for one meal?)—so I’d call that a win.

Convenience

This easy recipe is one that even an inexperienced cook could successfully make. If you wanted, you could even put it together the night before to make for a quick meal the next day. These latkes reheat well: just toss them in a frying pan for a few minutes and they’ll have that freshly-made crunch again. One caveat: As a lifelong member of the Slow Cooks Club, this recipe took me about an hour to complete, but I’m confident that most people could whip up a batch of these in about 30­­–45 minutes. As far as equipment, you’ll need a grater, strainer, large bowl, frying pan or griddle, and a spatula—plus a paper towel.

Taste

These zucchini latkes were quite tasty, especially considering there wasn’t much seasoning. But it’s versatile; to make these even more flavorful, you could add seasoning salt, cayenne, or another spice of choice. Plus you can control how much oil or salt you’d like to add. You can truly be your own personal chef to create this yummy, veggie-filled meal.

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It’s October, and if you’re anything like we are, you’ve been knee-deep in pumpkin for weeks. But there are other stars of the season, and they too come in the form of fruit. (Yup, you heard it here—pumpkins are fruit. Mind blown much? Same.) Of course, we’re talking about apples, which inevitably means we’re talking about pie. Our variation gets a high-class twist from replacing the crust with a crepe, so you get more fruit, less sugar, and a new cooking skill from the deal. These are apple pie crepes, and you’re about to be amazed. Let’s get started.

This healthier, more convenient twist on pie puts the focus on the fruit, so you’re eating more apples and less sugar. Apples are healthy for all sorts of reasons—they’re filled with fiber and Vitamin C. The crepe itself has egg and whole-wheat flour for a bit of protein and a lot of enjoyment. You fancy.

Prepared and photographed by Joanna Carmona

Recipe adapted from
https://juliasalbum.com/2013/06/apple-cinnamon-crepes-recipe/

Recipe review

Shane C., third-year undergraduate, University of Victoria, British Columbia

“Dessert doesn’t always mean lapsing into a sugar coma; sometimes apples and cinnamon are just what your sweet tooth needs. Apple crepes are a nice change from heavier, sweeter desserts like vanilla ice cream or chocolate pudding. These just have a few ingredients, with nothing too heavy. Plus the smell of apples, brown sugar, and cinnamon is a heavenly combo—it’ll legit make your neighbors jealous!”

Cost

This simple dessert can be made for under $10 if you have some basic ingredients on hand (like the flour, cinnamon, and baking powder). It makes a lot of servings, so you and your friends could easily have a satisfying treat without a lot of prep or cleanup—or just freeze the leftovers.

Convenience

It might sound complicated, but crepes are actually super simple and practical to make. From start to finish, you might need 15 minutes at the most. And if you have a good nonstick omelet pan, it’s even easier. Plus, I love that it’s so versatile—once you learn the basic crepe recipe, the possibilities are endless for fillings.

Taste

You can never go wrong with apples, brown sugar, and cinnamon, especially in the fall. The crepe was light but satisfying; the apples were sweet and just crunchy enough. The apples were a great break from the popular pumpkin flavor.