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Romanian Zucchini-Potato Latkes

  • 40 m
  • 40 m
Joan Nathan
“Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.”


    • 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
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ½- ¾ cup matzo meal


  • 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 ½ 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 ¼ 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.
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