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.
What You Need
Original recipe yields 8 servings
1 lb. carrots, peeled
1/2 lb. zucchini
1 small onion
2 eggs, beaten
3 Tbsp. flour
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives
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Let's Make It
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.
Substitute matzo meal for the flour.
Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.
Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes 16 servings.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.