Baked Zucchini Potato Latkes Recipes

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

ZUCCHINI POTATO LATKES

Steps:

• NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
• Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
• The latkes can be made cocktail size-they're great passed with drinks.
• In a food processor fitted with a fine grating disk, grate the zucchini.
• Squeeze out any extra liquid and place in a large bowl.
• Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
• Quickly add the potatoes to the zucchini.
• Add the eggs and the flour until the mixture is no longer runny and stir to blend.
• In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
• Add to the zucchini-potato mixture.
• Add the dill and season to taste with the salt and pepper.
• Stir to blend well.
• In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
• Stir the batter if it appears to have separated.
• When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
• Do not crowd.
• Brown the pancakes on both sides, about 5 minutes total.
• They are ready to be turned over when the sides are turning brown.
• Drain them on brown paper or paper towels and keep warm while preparing additional batches.
• Serve immediately.
• 32 Large or 72 cocktail size.

BAKED ZUCCHINI POTATO LATKES

Steps:

• shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
• drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
• mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
• form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
• serve with sour cream with chopped green onion mixed inches.

POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS

Steps:

• For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
• For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
• For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
• For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
• Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
• Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

ZUCCHINI LATKES

Steps:

• In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

BAKED POTATO LATKES

Steps:

• Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
• Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

ZUCCHINI PARMESAN LATKES

Steps:

• 1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
• 2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
• 3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.