Bite Knights aims to inspire college students to experiment in the kitchen and try new dishes. The series encourages students that there’s no right or wrong way to cook, as long as you are having fun and staying safe.

In this episode, former UCF Social Ambassador and Bite Knights host Christopher D’Andrea ’20 is joined by two exceptional chefs from the renowned Rosen College of Hospitality Management, instructors Robert Seltzer and Katherine Wilson.

Chef Seltzer joined UCF in 2016 and serves as director of food and beverage operations. He boasts more than 45 years of experience that includes managing food service operations at restaurants, convention centers, stadiums and racetracks; food service distribution and importing; and culinary education. Chef Wilson, who began her tenure at UCF in 2012, has more than 30 years of experience in the food service and hospitality industries. She has owned her own catering company, worked for Sodexho-Marriott as a sous chef, served as the catering director for Stephens College in Columbia, Missouri, and as a sous chef for the University of Missouri.

If you enjoy this video and treats (recipes below), you can find more Bite Knights content on UCF’s YouTube channel.

Zucchini and Potato Latkes

Equipment needed

Frying pan, large bowl, grater and spatula

1 lb. zucchini
1 lb. potatoes (Russet or Yukon Gold)
1 small onion (grated)
2 egg whites
1 tsp. vegetable oil
Salt and pepper to taste
Vegetable oil for frying
As needed:
  • Potato starch or flour
  • Sour cream or yogurt
  • Applesauce
  • Cinnamon sugar
  1. Wash then remove the ends from the zucchini. Using a box grater, shred the zucchini (using the large blade) into a strainer. Using your hands, squeeze as much water as you can from the zucchini. Place the zucchini into a large bowl.
  2. Wash, peel, then grate the potato into the strainer, the same as you did for the zucchini. Again, using your hands, squeeze as much water from the potatoes as you can. Place the potatoes in the bowl with the zucchini.
  3. Peel the onion, then grate it directly into the zucchini and potato mixture.
  4. Add the egg whites and the oil and mix well.
  5. At this point you can add potato starch or flour, just until the mixture holds together into a patty. This is optional; it depends on whether you want the latkes to be like crispy hash browns (little or no starch) or more like a pancake (needs more starch or flour).
  6. Season with salt and pepper and mix well.
  7. Using a large skillet on medium heat, coat the bottom of the pan with oil (up to ¼ inch). Once the oil is shimmering it is ready to start frying.
  8. Using a spoon, place a scoop of the latke mix in the pan and flatten it a little. The mixture should be sizzling, if not increase the heat a little. You can add as many scoops to the pan as it will comfortably hold. You will need room to be able to turn over the pancakes.
  9. When the latkes are brown and crisping around the edges it is time to turn them over. Using a spatula, carefully turn the pancakes and allow to get brown and crispy on the second side.
  10. Remove the latkes from the pan and place on a plate lined with paper towels.
  11. Serve while hot and fresh with your choice of the sour cream, applesauce and cinnamon sugar. Or use all three!

Gingerbread Cookies

Equipment needed:
Cookies: Oven, cookie sheets, parchment paper (if using), mixer, spatula, mixing bowl, cookie cutters or glass
Icing: Grease-free bowl, mixer, rubber spatula, piping bag, offset spatula (or butter knife)
3 ¾ cups all-purpose flour (additional for dusting)
2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground allspice
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
¾ cup dark brown sugar (tightly packed into the cup when measured)
½ cup honey
2 large eggs
Cooking spray (flourless)
Royal Icing
2 large eggs whites
1/8 teaspoon cream of tartar
2 ½ cups confectioners’ sugar, sifted
Liquid or paste food coloring(s), as needed, optional
Candies for decoration, as desired


  1. Preheat the oven to 375˚F.
  2. Lightly spray cookie sheets with cooking spray or line with parchment paper.
  3. Sift together flour, baking soda, ginger, allspice and salt. Set aside.
  4. In a stand mixer with the paddle attachment (or with a traditional, 2-beater hand mixer), cream together the butter, brown sugar and honey on medium speed until smooth, about 2 minutes.
  5. Add the eggs, one at a time, and mix until smooth and light, another 2-3 minutes.
  6. Add the sifted, dry ingredients, in ¼ parts at a time, to the wet ingredients.
  7. Mix on low speed just until the dough is evenly mixed.
  8. Turn the dough out onto a lightly floured surface, pat into an even disk, and chill for 10 minutes.
  9. Remove dough from the refrigerator and roll out to a ¼“
  10. Cut into desired shapes with cookie cutters or the lip end of a cup/glass.
  11. Transfer to prepared cookie sheet, spacing 1 inch apart.
  12. Bake the cookies until they are firm, 12-14 minutes.
  13. Remove from oven, and transfer to wire racks to cool completely before decorating.
  14. Bake the remaining dough in batches as directed.

Royal Icing

  1. In a clean, grease-free bowl of a stand mixer, with the whisk attachment (or bowl with two-beater hand mixer), beat the egg whites on low speed just until they become loose, about 1 minute.
  2. Add the cream of tartar and continue mixing on low speed until the whites become frothy, 2 minutes.
  3. Add the confectioners’ sugar, gradually, with the mixer on low speed.
  4. Continue to mix until the icing holds a soft peak (the peaks are just starting to hold, are soft and melt back into themselves after a moment) and is dull in appearance, about 2 minutes.
  5. If icing is used for flooding (filling in an outside line), separate some of the icing and loosen with a small amount of water.
  6. Icing can be divided into several bowls for coloring to be added.
  7. Decorate with icing using a pastry bag with a writing tip or a gallon Ziploc bag with the small tip of one bottom corner cut for an even flow.