Zucchini Parmesan Latkes Recipes

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ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

ZUCCHINI PARMESAN LATKES



Zucchini Parmesan Latkes image

Provided by Joan Nathan

Categories     Egg     Potato     Side     Fry     Hanukkah     Vegetarian     Parmesan     Zucchini     Fall     Kosher     Parsley     Sugar Conscious     Pescatarian     Tree Nut Free     Soy Free

Yield Yield: 24 pancakes (P)

Number Of Ingredients 13

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

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.

ZUCCHINI PARMESAN LATKES



Zucchini Parmesan Latkes image

Provided by Food Network

Time 35m

Yield 24 pancakes

Number Of Ingredients 13

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
I cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Steps:

  • 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. 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. 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.;

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

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 PARMESAN LATKES



Zucchini Parmesan Latkes image

From " Jewish Cooking in America" : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.

Provided by Manami

Categories     Potato

Time 26m

Yield 24 pancakes

Number Of Ingredients 13

2 lbs zucchini
1/2 lb russet potato, peeled
1/2 tablespoon lemon juice
1 cup chopped scallion
1/2 cup grated parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup matzo meal
2 medium eggs
peanut oil (for frying)

Steps:

  • 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.
  • Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, matzo meal, and eggs and toss to make sure that the ingredients are well mixed.
  • 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.

Nutrition Facts : Calories 37.8, Fat 1.1, SaturatedFat 0.5, Cholesterol 17.3, Sodium 140.5, Carbohydrate 5.2, Fiber 0.9, Sugar 1.2, Protein 2.2

ZUCCHINI LATKES



Zucchini Latkes image

Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.

Provided by Paul Grimes

Categories     Appetizer     Side     Hanukkah     Dinner     Zucchini     Winter     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 latkes

Number Of Ingredients 7

3 pounds zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: sour cream
Equipment: a deep-fat thermometer

Steps:

  • Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
  • Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 200°F.
  • Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

ZUCCHINI LATKES



Zucchini Latkes image

Make and share this Zucchini Latkes recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 30m

Yield 10 latkes

Number Of Ingredients 7

1 lb zucchini
salt
2 eggs
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 cup matzo meal
oil

Steps:

  • Wash zucchini and cut off ends, but do not peel.
  • Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
  • Drain or squeeze out the liquid.
  • In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
  • Add salt to taste.
  • Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
  • Brown on both sides.
  • Serve with applesauce, if desired.

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