Romanian Zucchini-Potato Latkes

1 Review
From: EatingWell Magazine November/December 1990

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

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  • Ready In

  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 information

  • Per serving: 183 calories; 5 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 7 g protein; 51 mcg folate; 31 mg cholesterol; 5 g sugars; 351 IU vitamin A; 34 mg vitamin C; 40 mg calcium; 2 mg iron; 240 mg sodium; 703 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Reviews 1

September 25, 2009
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By: EatingWell User
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!