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.
CARROT AND ZUCCHINI LATKES RECIPE
Skip the potatoes and go for garden-inspired Carrot and Zucchini Latkes Recipes. Use your muscles to get all the water out of the veggies for this latkes recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour and pepper; mix well.
- Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining vegetable mixture.
- Serve topped with sour cream. Sprinkle with chives.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 5 g, Protein 4 g
ZUCCHINI LATKES
Forget about potatoes: Grate sweet squash to form Zucchini Latkes this Hanukkah.
Categories Hanukkah side dish vegetarian
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
- In food processor fitted with large grating disk, grate zucchini and transfer to separate bowl. Toss with ½ teaspoon salt and let sit in colander set over bowl 10 minutes. Squeeze out as much moisture as possible, then transfer to bowl with egg mixture.
- Grate potatoes and onions, then add to bowl with eggs and toss to combine. Fold in matzo meal, parsley, and thyme.
- Heat 2 tablespoons oil in large skillet on medium-high. Gently drop 5 large spoonfuls of potato mixture into skillet (about 1/4 cup each), spreading to create even pancakes. Cook until browned, 4 to 6 minutes per side, adjusting heat as necessary to keep pancakes from burning; transfer to plate.
- Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl). Makes about 24.
Nutrition Facts : Calories 420 calories
ZUCCHINI PARMESAN LATKES
Steps:
- 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.
- 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.
- 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.
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.
ZUCCHINI AND CHILE LATKES
Make and share this Zucchini and Chile Latkes recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 12 latkes
Number Of Ingredients 8
Steps:
- Mix all together.
- Heat about 1/2- inch oil in a non stick skillet over medium high heat.
- Add the batter in 3 Tb dollops, flattening each with a spatula.
- Cook about 3 minutes until the first side is brown, then flip and brown the other side.
- Transfer the pancakes to a cookie sheet and bake at 350 degrees F for about 12-15 minutes or until cooked through and crisp.
Nutrition Facts : Calories 77.4, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 19.7, Carbohydrate 14.7, Fiber 1.9, Sugar 1.5, Protein 3
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.
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