Indian Influenced Zucchini Onion Pepper Latkes Recipes

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ZUCCHINI LATKES



Zucchini Latkes image

My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 latkes.

Number Of Ingredients 8

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
Sour cream, optional

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.

Nutrition Facts :

ZUCCHINI LATKES



Zucchini Latkes image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

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
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

Steps:

  • Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot 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.

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES



Indian-Influenced Zucchini Onion Pepper Latkes image

Thanks to the inspiration from two other AllRecipes recipes, I concocted this and it was a winner. It wasn't really spicy at all and the kids loved it. Excellent served with a dollop of sour cream.

Provided by Lisi Whitworth

Categories     Fried Zucchini

Time 39m

Yield 12

Number Of Ingredients 14

2 ½ cups grated zucchini
1 ⅓ cups finely chopped onions
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 jalapeno pepper, minced
3 eggs, lightly beaten
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
½ cup crumbled feta cheese
½ cup chickpea flour
½ cup chopped fresh cilantro
¼ cup rice flour
3 tablespoons canola oil, or as needed

Steps:

  • Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
  • Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
  • Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 8.3 g, Cholesterol 52.1 mg, Fat 6.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 104.6 mg, Sugar 2.2 g

ROASTED ZUCCHINI, ONION, AND PEPPERS



Roasted Zucchini, Onion, and Peppers image

Serve this delicious side with our Honey-Glazed Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
2 red or yellow bell peppers, cut into 1-inch squares
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

  • Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
  • Roast until vegetables are tender and browned inspots, 30 to 35 minutes.

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