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

Related

Mia in Germany

Yum! From my experience with zucchini, I drained them after grating before I mixed the latkes together. This way there is less liquid and they hold together better. We loved them, particularly that there was so much parsley in them! Had them with home made tzatziki. Thanks for sharing! Made for FYC game

review by:
(13 Apr 2018)

Tisme

I made this recipe exactly as written using the breadcrumbs. The first lot I served straight from the pan and they were hard to keep together, although I ended up doing so. The second lot I left refrigerated overnight and re heated in the oven the next day. They were a little bland, but I think some added onion may help that next time and a little less parsley. The first lot I served with sauce and the second with mayo, I do think the sauce complimented them well.

review by:
(3 Apr 2018)