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Romanian Zucchini-Potato Latkes

:  November/December 1990

Your rating: None Average: 4.5 (2 votes)

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


READER'S COMMENT:
"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...
Romanian Zucchini-Potato Latkes Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

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

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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.

Nutrition Bonus: Vitamin C (50% daily value), Potassium (20% dv).

Carbohydrate Servings: 2

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


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Recipe Categories

Type of Dish
Appetizer
Main dish, vegetarian
Side dish, potato/starch
Side dish, vegetable
Ease of Preparation
Easy
Main Ingredient
Vegetarian, other
Ethnic/Regional
Eastern European/Russian
Preparation/ Technique
Healthy Frying
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Meal/Course
Appetizers
Brunch
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Hanukkah
Style/Theme
Entertaining, casual
Vegetarian
Publication
November/December 1990
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