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
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 :
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
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.
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
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.
ZUCCHINI LATKES
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.
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
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
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
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.
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
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.
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