Zucchini and potatoes combine perfectly in these tasty latkes. Serve with Quick Applesauce or reduced-fat sour cream.
- 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 to 3/4 cup matzo meal
Shred the zucchini, potatoes and onion 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 the 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 degree F oven while the remaining ones are being prepared. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
184 calories; 4g total fat; 1g total saturated fat; 35mg cholesterol; 243mg sodium; 31g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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