ZUCCHINI POTATO LATKES WITH TZATZIKI
These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!
Categories Vegetarian Appetizers Healthy
Time 46m
Yield 4
Number Of Ingredients 26
Steps:
- Preheat oven to 450° F. Coat a baking sheet with cooking spray. Mix well zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Stir in breadcrumbs, feta, 1 tablespoon dill, ¼ teaspoon salt and ¼ teaspoon pepper; toss to combine. Form the mixture into 12 patties. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 4 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. To prepare tzatziki: Add yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and ¼ teaspoon each salt and pepper in a small bowl, and stir well until combined. Serve the latkes with the tzatziki.
Nutrition Facts :
POTATO AND ZUCCHINI LATKES WITH APPLE SAUCE
Provided by Food Network
Time 45m
Yield 2 dozen appetizers
Number Of Ingredients 9
Steps:
- Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes.
- Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper.
- In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.
- Serve with prepared applesauce for dipping.
ZUCCHINI LATKES
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
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 :
BEST POTATO ZUCCHINI LATKES
The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold!
Provided by Ashrei
Categories Potato
Time 1h
Yield 24-36 latkes, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
- While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
- After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
- Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).
ZUCCHINI POTATO LATKES
I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.
Provided by dojemi
Categories Potato
Time 35m
Yield 32 large
Number Of Ingredients 9
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.
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
ZUCCHINI PARMESAN LATKES
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
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.
POTATO-VEGETABLE LATKES
Provided by Joan Nathan
Categories Food Processor Egg Potato Side Hanukkah Vegetarian Kid-Friendly Carrot Zucchini Winter Pan-Fry Small Plates
Yield Makes 24-36, depending on size
Number Of Ingredients 20
Steps:
- Child: Peel the potatoes and carrots. Put the potatoes in cold water.
- Adult with Child: This is a perfect way to teach your child how to use the food processor. Depending on the age, keep a good watch over him or her. Use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots, and onion. Show the child how to use the "pulse" button or turn the machine on and off frequently so the vegetables don't turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
- Child: In a bowl, mix together the grated vegetables, beaten eggs, salt, and pepper. Stir in the matzah meal. Shape the batter into pancakes, using 1-2 tablespoons of mixture for each.
- Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve hot with applesauce.
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