Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream. Source: EatingWell Magazine, November/December 1990

Joan Nathan


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

  • 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 degrees F oven while the remaining ones are being prepared. Serve hot.

Nutrition Facts

183 calories; 4.7 g total fat; 0.6 g saturated fat; 31 mg cholesterol; 240 mg sodium. 703 mg potassium; 29.9 g carbohydrates; 3 g fiber; 5 g sugar; 6.5 g protein; 351 IU vitamin a iu; 34 mg vitamin c; 51 mcg folate; 41 mg calcium; 2 mg iron; 46 mg magnesium;

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Rating: 5 stars
These are absolutely delicious. I didn't even deseed the zucchini or dry the veggies off before mixing. I will say that I probably should have gotten rid of some of the excess water from the veggies but the mix still makes AWESOME latkes. I even saved the mix in a tupperware in my fridge and have been making a few latkes every day since then. Fantastic recipe! Read More