Zucchini latkes


Pictured


Not everyone can place their hands on a jicama for the holidays. When zucchini is available, this also makes a fantastic rendition of the famous latke.

Zucchini Latkes
1 pound zucchini
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Heat 1/4 cup poil in a pan over medium heat until heated but not smoking.

Grate zucchini by hand. Squeeze excess water, either by wringing through a towel or through fists (like Chuck Norris). Mix in a bowl with egg and salt.

About 2 Tbsp of latke material makes each latke, and you can fit 3-4 in the pan at a time. Cook for about 5 minutes on each side, or until latkes are lightly browned.

Drain on paper towel. Add more salt as needed.

Keep warm until serving.

Makes about 12 latkes.
Nutritional information: Calories: 131 , Carbohydrates: 1 g, Fiber: trace g, Net Carbohydrates:1 g, Protein: 1 g, Fat: 14 g

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Comments

  1. I just made these tonight and they were so yummy. I definitely recommend salting the grated zuchinni and letting it sit in a collander for a while to dry out a bit. I was suprised at how wet they were. This is a great side dish, appetizer, and even breakfast.
    Great recipe!!

  2. Interesting picture of Hanukkah latkes and BACON!!! I can only assume that it's turkey bacon, but still…

  3. Can you shred alot at a time and freeze the zucchinni for future use?? I have a garden and this would be a great use for them all but wonder how well it would freeze??

  4. I bet these would be good as a base for the eggs benedict.

  5. Do you think I could try using Daikon for this recipe?

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