Description
Crispy zucchini potato latkes are a delicious twist on traditional potato pancakes. These savory fritters combine grated zucchini and potatoes for a lighter texture.
Ingredients
Scale
- 2 medium zucchinis (about 1 lb), grated
- 2 medium potatoes (about 1 lb), peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder
- Vegetable oil for frying
Instructions
- Squeeze excess moisture from grated zucchini and potatoes using a clean towel
- Mix all ingredients in a large bowl
- Heat oil in skillet over medium heat
- Drop spoonfuls of mixture into hot oil, flatten slightly
- Fry 3-4 minutes per side until golden brown
- Drain on paper towels
- Serve warm with sour cream or applesauce
Notes
- Press mixture firmly when forming patties to help them hold together
- Keep latkes warm in oven at 200°F if making batches
- Add 1/4 cup grated Parmesan for extra flavor
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Jewish
Nutrition
- Serving Size: 1 latke
- Calories: 85
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg