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Romanian Zucchini-Potato Latkes

http://www.eatingwell.com/recipes/romanian_zucchini_potato_latkes.html

From EatingWell:  November/December 1990

Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 2 pounds zucchini squash, peeled and seeded (4 medium)
• 1 pound potatoes, peeled (2 large)
• 1 medium onion
• 1 large egg
• 2 large egg whites
• 1 teaspoon plus 1 tablespoon canola oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2-3/4 cup matzo meal

Preparation

1. Shred zucchini, potatoes and onions by hand or in a food processor. Place the shredded vegetables in a clean dish towel and wring firmly to remove excess moisture. (You may need to do this in batches.)
2. Place the shredded vegetables in a large bowl. Stir in whole egg, egg whites, 1 teaspoon oil, salt and pepper until well combined. Add 1/2 cup matzo meal and blend well. Add additional meal if needed to help the mixture hold together.
3. Lightly brush a large nonstick skillet with some of the remaining oil and heat over medium heat until a drop of water sizzles when dropped on the surface of the pan. Drop batter by 1/4 cupfuls into the pan and flatten to form pancakes. Cook until the latkes are golden brown and the centers are cooked through, 3 to 4 minutes per side. Repeat until all the batter has been used, brushing pan with oil as needed to prevent sticking. Keep pancakes warm in a 200°F oven while the remaining ones are being prepared. Serve hot.

Nutrition

Per serving : 184 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 35 mg Cholesterol; 31 g Carbohydrates; 7 g Protein; 3 g Fiber; 243 mg Sodium; 715 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat