This year, elevate your celebrations with a modern twist on a classic favorite – Zucchini Latkes. Bursting with vibrant green hues and a tantalizing blend of flavors, these crispy delights offer a refreshing departure from the traditional potato pancake.
Ingredients
Servings 20
- 4 cups zucchini grated
- 1 medium white potato grated
- 1 medium onion chopped
- 3 eggs
- 3 tablespoons flour
- 2 tablespoons seasoned bread crumbs
- Pepper to taste
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil plus more
Nutritional Facts
Nutrition Facts
Zucchini Latkes
Amount per Serving
Calories
49
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
25
mg
8
%
Sodium
142
mg
6
%
Potassium
122
mg
3
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
87
IU
2
%
Vitamin C
7
mg
8
%
Calcium
12
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl, mix zucchini, potato and onion. In a separate bowl, whisk eggs and add to the zucchini mixture. Add the flour, breadcrumbs, pepper, garlic powder and salt and mix gently but until thoroughly combined.
- In a large nonstick frying pan heat oil over medium heat. When oil is hot, place about 3 tablespoons of batter into oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.
