Sweet Potato Zucchini Latkes Recipes

Steps:

• In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

Steps:

• In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.

Steps:

• shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
• drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
• mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
• form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
• serve with sour cream with chopped green onion mixed inches.

Steps:

• Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
• While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
• After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
• Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).

Steps:

• Combine Zucchini, sweet potato and egg in a medium bowl.
• In a small bowl mix coconut flour and spices.
• Add the dry ingredients to the zucchini mixture and stir until fully combined.
• Heat the butter and coconut oil in a medium pan.
• Divide the mixture into 5 equal portions and drop into the pan pressing down until about 1/2 inch thick.
• Cook on medium heat until golden and crisp then flip carefully and cook the other side.
• Remove and season with salt & pepper to taste.

Steps:

• In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until mixture is smooth. Add both kinds of potatoes, and toss until combined and evenly coated.
• Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired.

Steps:

• Stir together potatoes, scallions, flour, eggs, salt, and pepper.
• Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.