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Romanian Zucchini-Potato Latkes

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings
Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.
RECIPE INGREDIENTS
2 pounds  zucchini squash, peeled and seeded (4 medium)
1 pound   potatoes, peeled (2 large)
1   medium onion
1   large egg
2   large egg whites
1 teaspoon plus 1 tablespoon   canola oil, divided
1/2 teaspoon   salt
1/2 teaspoon   freshly ground pepper
1/2-3/4  cup matzo meal
DIRECTIONS
Shred zucchini, potatoes and onions by hand or in a food processor. Place the shredded vegetables in a clean dish towel and wring firmly to remove excess moisture. (You may need to do this in batches).


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.


Lightly brush a large nonstick skillet with some of the remaining oil and heat over medium heat until a drop of water sizzles when dropped on the surface of the pan. Drop batter by 1/4 cupfuls into the pan and flatten to form pancakes. Cook until the latkes are golden brown and the centers are cooked through, 3 to 4 minutes per side. Repeat until all the batter has been used, brushing pan with oil as needed to prevent sticking. Keep pancakes warm in a 200°F oven while the remaining ones are being prepared. Serve hot.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried Potato Latkes & Pancakes
Nutrition Facts per Serving
Yield:   6 servings
Calories: 184
Fat. Total: 4g
Protein: 7g
Carbohydrates, Total: 31g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 35mg
Sodium: 243mg
% Cal. from Fat: 20%
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