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
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!!
Interesting picture of Hanukkah latkes and BACON!!! I can only assume that it's turkey bacon, but still…
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??
You can definitely store shredded zucchini. Just make sure to drain well when you bring it back to room temperature, since zukes love to retain moisture.
I bet these would be good as a base for the eggs benedict.
Do you think I could try using Daikon for this recipe?
Yes!!
I just found your site. I am doing the Dr. Poon diet and these recipes are amazing! This is my new “go to” site for everything no carb no sugar. I love it! Just one question….what’s latke material. And where do I get it From?