Zucchini Latkes Sallye Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI LATKES

My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 latkes.

Number Of Ingredients 8



Zucchini Latkes image

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.

Nutrition Facts :

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
Sour cream, optional

ZUCCHINI LATKES

Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.

Provided by Paul Grimes

Categories     Appetizer     Side     Hanukkah     Dinner     Zucchini     Winter     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 latkes

Number Of Ingredients 7



Zucchini Latkes image

Steps:

  • Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
  • Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 200°F.
  • Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

3 pounds zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: sour cream
Equipment: a deep-fat thermometer

ZUCCHINI LATKES

Make and share this Zucchini Latkes recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 30m

Yield 10 latkes

Number Of Ingredients 7



Zucchini Latkes image

Steps:

  • Wash zucchini and cut off ends, but do not peel.
  • Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
  • Drain or squeeze out the liquid.
  • In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
  • Add salt to taste.
  • Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
  • Brown on both sides.
  • Serve with applesauce, if desired.

1 lb zucchini
salt
2 eggs
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 cup matzo meal
oil

ZUCCHINI LATKES

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10



Zucchini Latkes image

Steps:

  • Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

CRISPY ZUCCHINI AND POTATO PANCAKES

Provided by Giada De Laurentiis

Categories     appetizer

Time 48m

Yield 32 pancakes

Number Of Ingredients 13



Crispy Zucchini and Potato Pancakes image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
  • Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
  • Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature

ZUCCHINI POTATO LATKES

I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.

Provided by dojemi

Categories     Potato

Time 35m

Yield 32 large

Number Of Ingredients 9



Zucchini Potato Latkes image

Steps:

  • NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
  • Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
  • The latkes can be made cocktail size-they're great passed with drinks.
  • In a food processor fitted with a fine grating disk, grate the zucchini.
  • Squeeze out any extra liquid and place in a large bowl.
  • Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
  • Quickly add the potatoes to the zucchini.
  • Add the eggs and the flour until the mixture is no longer runny and stir to blend.
  • In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
  • Add to the zucchini-potato mixture.
  • Add the dill and season to taste with the salt and pepper.
  • Stir to blend well.
  • In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
  • Stir the batter if it appears to have separated.
  • When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
  • Do not crowd.
  • Brown the pancakes on both sides, about 5 minutes total.
  • They are ready to be turned over when the sides are turning brown.
  • Drain them on brown paper or paper towels and keep warm while preparing additional batches.
  • Serve immediately.
  • 32 Large or 72 cocktail size.

2 medium zucchini
4 large potatoes, peeled,cut to fit a food processor feed tube,and placed in bowl of water to prevent discoloration (see note)
4 eggs
2 -4 tablespoons flour or 2 -4 tablespoons fine matzo meal, during passover
1 large onion, quartered
2 tablespoons chopped fresh dill
salt
fresh ground black pepper
canola oil or other vegetable oil, for frying

ZUCCHINI PARMESAN LATKES

Provided by Joan Nathan

Categories     Egg     Potato     Side     Fry     Hanukkah     Vegetarian     Parmesan     Zucchini     Fall     Kosher     Parsley     Sugar Conscious     Pescatarian     Tree Nut Free     Soy Free

Yield Yield: 24 pancakes (P)

Number Of Ingredients 13



Zucchini Parmesan Latkes image

Steps:

  • 1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
  • 2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
  • 3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

More about "zucchini latkes sallye recipes"

BEST ZUCCHINI LATKES RECIPE - HOW TO MAKE ZUCCHINI LATKES
Directions. In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. In food processor fitted with large grating disk, grate zucchini and transfer to …
From goodhousekeeping.com
Servings 4
Total Time 1 hr 5 mins
Category Vegetarian, Hanukkah, Side Dish
Calories 420 per serving


ZUCCHINI LATKES | SAVEUR
Heat the oil in a medium skillet over medium-high. Add 6 separate tablespoons of the zucchini mixture into the skillet and fry the latkes, turning once, until golden brown on …
From saveur.com


ZUCCHINI LATKES - JEWISH FOOD EXPERIENCE
Drain and toss with 1 teaspoon salt. Let potatoes sit in a colander for 30 minutes to drain out as much liquid as possible. Grate the zucchini and squeeze out as much moisture in a kitchen towel as possible—you want the zucchini to be as dry as possible. Mince the garlic, onion and dill, and mix with the zucchini and potatoes. Beat the egg ...
From jewishfoodexperience.com


ZUCCHINI LATKES WITH TZATZIKI SAUCE | FOOD CHANNEL
1 In a large bowl, combine zucchini, onions, eggs, matzo meal, and salt. Stir to combine. 2 Heat a quarter inch of extra-virgin olive oil in a large sauté pan over medium-high heat. Drop by two tablespoons of zucchini mixture and lightly press down to flatten. Fry for about four to six minutes per side or until nicely browned.
From foodchannel.com


ZUCCHINI LATKES | WEELICIOUS
2. Toss the drained zucchini with the flour and the whisked egg to coat. 3. Add a thin coating of oil in the bottom of a sauté pan over medium heat. 4. Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. 5. Cook latkes for 2-3 minutes on each side, until golden.
From weelicious.com


ZUCCHINI LATKE WITH FRESH HERBS AND FETA - LINDYSEZ | RECIPES
Set-aside. Beat the eggs in a large bowl, then add the well-drained zucchini, minced green onion, dill, oregano, lemon zest, lemon verbena (if using), garlic and pepper. Mix the flour and baking powder together, then add to the egg mixture, mixing until uniformly incorporated. Fold in the Feta cheese.
From lindysez.com


ZUCCHINI LATKES RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil.
From stevehacks.com


BAKED CARROT AND ZUCCHINI LATKES ARE A TWIST ON A HANUKKAH …
Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and brush generously with olive oil. Step 2. With the large shredding blade on your food processor, grate the zucchini, carrots and onion. A box grater on the side with the large holes works fine, too.
From foodnetwork.ca


BAKED CARROT AND ZUCCHINI LATKES ARE A HEALTHIER TWIST ON A ... - MSN
Directions. 1. Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and brush generously with olive oil. 2. With the large shredding blade on your food processor, grate the ...
From msn.com


ZUCCHINI LATKES RECIPE | CDKITCHEN.COM
ingredients. 4 medium zucchini, washed and unpeeled 1 large potato, washed and unpeeled 1 medium onion, peeled 1 cup whole-wheat flour (or more, if needed)
From cdkitchen.com


ZUCCHINI LATKES - SOPHREAKINGOOD
Add several pinches of salt to zucchini, mix well and place into a strainer over a bowl. Let drain for 15 to 30 minutes. In a separate bowl, whisk together eggs, coconut flour, dill, pepper and garlic. Let sit for about 10 minutes. Once the zucchini has drained about a quarter cup of liquid, place zucchini into the bowl with egg mixture and mix ...
From sophreakingood.com


ZUCCHINI LATKES - ASWEETLIFE
Then use your hands to squeeze out the remaining liquid. Combine the zucchini, onion, eggs, flour and pepper in a bowl. Using a garlic press, crush garlic into batter, and mix the ingredients well. Heat olive oil in a large frying pan, drop mounds of batter (1-2 tbsp each) into the pan and flatten slightly. Cook latkes for 4-5 minutes on each ...
From asweetlife.org


ZUCCHINI-AND-CARROT LATKES - CHATELAINE
Stir flour with salt and pepper. Stir into carrot mixture. Heat 1 tbsp (15 mL) oil in a large frying pan set over medium heat. Fill a 1/4 cup (50 mL) measure with latke mixture. Turn into hot oil ...
From chatelaine.com


ZUCCHINI LATKES - BALANCE NATURAL HEALTH CLINIC
Mix together the baking powder and salt with the flour. Sprinkle the flour mixture over the onions and zucchini and stir well. Add the flax egg and stir the mixture again. Fry small cakes in butter or coconut oil. (Double batch = 15 latkes avg. 8 cm in diameter ) Add some protein and these make a great side dish for supper too.
From balancenaturalhealthclinic.ca


ZUCCHINI LATKES RECIPES | SPARKRECIPES - SPARKPEOPLE
Hannukah Potato and Zucchini Latkes (Pancakes) A festive Chanukah treat for whole the family! Best eaten right away with whatever flavor applesauce you want! CALORIES: 46.4 | FAT: 0.1g | PROTEIN: 1.7g | CARBS: 10g | FIBER: 1.1g Full ingredient ...
From recipes.sparkpeople.com


BAKED ZUCCHINI LATKES- VEGAN, GLUTEN FREE, ZERO WASTE - ABBY'S …
Combine 2 tbsp of ground flaxseed meal with 3 tbsp of filtered water in a small bowl. Mix and set aside. Then, chop the onion and add it to a large bowl with the brown rice flour and nutritional yeast. Mix together. Add the grated zucchini and flaxseed meal to …
From abbysfoodcourt.com


ZUCCHINI LATKES — ALIX TUROFF NUTRITION | YOUR VIRTUAL DIETITIAN
There's one potato mixed in to the mixture and it honestly complements the zucchini so well that you'd never know that these weren't 100% potato based. These are great dipped into applesauce or sour cream or even some greek yogurt based ranch dip (that's how I served them). Zucchini Latkes. Serves: 12. Ingredients: 3 Zucchini, Shredded. 1 ...
From alixturoffnutrition.com


ZUCCHINI LATKES | DIABETIC RECIPE - DIABETIC GOURMET MAGAZINE
Directions. Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well. By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides. Recipe Yield: Yield: 12 servings Serving size: 1 latke.
From diabeticgourmet.com


ZUCCHINI LATKES - A YUMMY WAY TO USE UP YOUR GARDEN …
Heat oil in a frying pan. Divide the zucchini mixture into four equal amounts. Make a patty with your hands and gently lower it into the hot oil. Cook for 1-2 minutes or until browned and flip. Repeat with the other side. Remove to paper towels to …
From hearthandvine.com


ZUCCHINI LATKES - SWEET TOOTH SWEET LIFE
1/2 tsp black pepper. 1/4 cup flour. 2 tablespoons cornmeal. 3/4 teaspoon baking powder. Directions: Place grated zucchini and yellow squash in a colander, sprinkle with salt, and set in the sink for 5 minutes. Whisk egg and egg white together in a large bowl. Add remaining ingredients and stir to combine. Firmly press out the excess moisture ...
From sweettoothsweetlife.com


ZUCCHINI LATKES EGGS BENNIE WITH DILL LABANE SAUCE
Good times and friends and latkes. Fried things are tasty all year round. The flavor combination of the zucchini latkes, salmon, egg yolk, and dill labane sauce works so perfectly together. Zucchini Latkes With Dill Labane Sauce Making the latkes with zucchini instead of potatoes gives the dish more freshness and color. 1 cup 250 g Labane
From ediblecommunities.com


ZUCCHINI LATKES RECIPE: HOW TO MAKE IT - FOOD NEWS
Find more than 980 zucchini recipes, rated and reviewed by home cooks. Explore recipes for zucchini bread, baked zucchini, stuffed zucchini, and more! Step 1: Saute the zucchini Add oil and butter into a large skillet over medium heat. (We’re partial to this skillet from our new line of cookware.) Then pile in the zucchini […]
From foodnewsnews.com


ZUCCHINI LATKES - FOR GOOD MEASURE LOW-CARB DIABETIC RECIPES
Add remaining ingredients, mix well. Heat olive oil in a medium skillet over medium-high heat. Add ¼ cup of mixture to skillet, pressing down slightly to flatten to ½ inch. Repeat with remaining mixture. Fry until golden brown, about 5 minutes. Flip and cook until the second side is golden, about 5 additional minutes. Serve warm.
From forgoodmeasure.com


ZUCCHINI LATKES WITH PARMESAN, PINE NUTS, AND BASIL RECIPE
1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded) ; 1 pound (450g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
From seriouseats.com


ZUCCHINI LATKES - ONE POTATO
Add a thin coating of oil in the bottom of a sauté pan over medium heat. Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain. Save.
From onepotato.com


ZUCCHINI LATKES – SMITTEN KITCHEN
Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon.
From smittenkitchen.com


ZUCCHINI LATKES - TOTAL TIME 30 MINUTES - ALLEY'S RECIPE BOOK
1. Melt butter in pan. Shred zucchini, squeeze extra liquid out of the zucchini, and add to a medium mixing bowl. Add egg and combine. Add …
From alleysrecipebook.blogspot.com


ZUCCHINI LATKES - FURTHER FOOD
Instructions. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely. Mix together all ingredients with the zucchini (except oil) in a medium size mixing bowl. Preheat a cast iron pan over medium heat.
From furtherfood.com


CARROT-ZUCCHINI LATKES RECIPE | ATKINS
Grate carrots and white onion in food processor or with the grater. Transfer to a large bowl. Put bread on a baking sheet and toast in the oven until dried out, 10 to 14 minutes. Leave oven on. Transfer bread to food processor and pulverize to make crumbs. Add crumbs, eggs, remaining 1/2 teaspoon salt and pepper to carrots. Transfer zucchini to ...
From atkins.ca


ZUCCHINI LATKES - LIVEWELL LOUISIANA
Instructions: 1. Grate zucchini into medium/thin width strips with a food processor or box grater. Place shreds into a bowl and toss with 1 tsp. of salt. Let stand 30 minutes. 2. Squeeze zucchini in batches into paper towels or a tea towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs ...
From livewelllouisiana.com


ZUCCHINI LATKES | THE STAR
Grate zucchini on large holes of box grater and transfer to colander. Season generously with salt, and drain in sink for 30 minutes. Gently push out excess moisture with hands and pat dry with ...
From thestar.com


ZUCCHINI LATKES WITH AVOCADO, CHEDDAR, PARSLEY, AND HEMP HEARTS
Add the zucchini to a bowl. To a food processor, process 1/2 cup of the oats to reach a powder. Add this to the zucchini along with the remaining 1/2 cup of quick oats, egg, onion, parsley, cheddar, salt and pepper. Form into eight patties. Heat the olive oil in a non-stick skillet over medium high heat and gently pan fry until golden on both ...
From more.ctv.ca


ZUCCHINI LATKES - EATING FOR YOUR HEALTH
Instructions. In a large bowl, toss zucchini and 1/2 teaspoon of salt; let stand for 10 minutes. Squeeze zucchini dry. Squeeze more. Stir in eggs, onion, almond flour, pepper and remaining salt. In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into hot pan; press lightly to flatten.
From eatingforyourhealth.org


LENTIL ZUCCHINI LEEK LATKES | YOU ARE BECAUSE YOU EAT
This will prevent soggy latkes. Drain the lentils and place in a food processor. Add chili powder, turmeric, and ¾ teaspoon sea salt. Pulse until a purée forms. Transfer to a medium bowl and add zucchini and leek mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine. It may look like a disproportionate amount of ...
From youarebecauseyoueat.com


ZUCCHINI LATKES WITH RED PEPPER JELLY AND SMOKED TROUT - FOOD
Step 2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the …
From foodandwine.com


DELICIOUS ZUCCHINI LATKES - COOKING WITH CARBS
Pour out the liquid. Place the grated vegetables into the empty bowl and mix with the egg, flour, salt and pepper. Heat the oil on medium high. When the oil is hot, turn the stove to medium and add latke batter using the 1/4 cup scoop. Fry …
From cookingwithcarbs.com


ROMANIAN ZUCCHINI-POTATO LATKES RECIPE - EATINGWELL
Advertisement. Step 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. Step 3.
From eatingwell.com


ZUCCHINI LATKES - ADAMANT KITCHEN
Ingredients. 3 cups zucchini grated 3 cups potato, sweet potato, parsnip or more zucchini grated 2 eggs 1/2 cup matzo meal, potato starch or flour optional - skip for paleo or lower carb latkes
From adamantkitchen.com


HEALTHY HANUKKAH ZUCCHINI LATKES RECIPE | KITCHEN OF EATIN'
Preheat oven to 425 degrees. Cover two sheet pans with parchment paper. Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.
From kitchenofeatin.com


ZUCCHINI CARROT VEGGIE LATKES WITH SMOKED SALMON
Cook for about 3-4 minutes on each side then transfer to a baking tray in a low heat oven. In a bowl combine the smoked salmon, corn, avocado, and shallot. In a smaller bowl, combine the yogurt, dill, and garlic. Place the latkes on a plate and top each one with some of the salmon mixtures. Garnish with fresh dill and serve with the yogurt dip.
From foodnessgracious.com


THREE LATKE VARIATIONS TO RULE THEM ALL - SERIOUS EATS
Each of these three variations contains the core staples of the traditional latke—you'll need potatoes, onions, egg, and matzo meal in all cases. They all follow the same basic latke-making technique. But they also integrate other vegetables and spices, herbs, and even nuts and cheese. If this is mishegas, then mishegas is freaking delicious.
From seriouseats.com


Related Search