Zucchini Latkes

5
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"I clipped this recipe from a local fundraiser cookbook, submitted by Pearl Roseman. Latkes usually describe potato pancakes, but this version uses zucchini instead of potatoes."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (167.9 g)
  • Calories 69.7
  • Total Fat - 2.7 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 83.3 mg
  • Sodium - 165.4 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.4 g
  • Protein - 5.2 g
  • Calcium - 52.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 39.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, mix together all ingredients except oil.

Step 2

Heat enough oil in large frying pan to just cover the bottom of the pan. Drop spoonfuls of batter to make 3 inches zucchini pancakes. Fry on one side in hot oil until golden brown, then flip and fry on the other side.

Step 3

Serve immediately or place in single layer on cookie sheet, then refrigerate. When ready to serve, heat in 350 degree oven for 30 minutes.

Step 4

NOTE: Latkes also freeze well after frying. YIELD: 12-15 latkes.

Tips & Variations


  • Grater
  • Frying pan

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