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

Source: EatingWell Magazine, November/December 1990


Recipe Summary test

40 mins


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; protein 6.5g; carbohydrates 29.9g; dietary fiber 3g; sugars 5.2g; fat 4.7g; saturated fat 0.6g; cholesterol 31mg; vitamin a iu 350.9IU; vitamin c 33.7mg; folate 50.6mcg; calcium 40.5mg; iron 1.6mg; magnesium 45.8mg; potassium 703.2mg; sodium 240.3mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 fat