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 :
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
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.
ZUCCHINI LATKES (SALLYE)
Everybody I know loves Latkes, just about any version you can imagine. This is one of my favorites.
Provided by sallye bates
Categories Other Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. (1) Cut zucchini and yellow squash into julienne strips. Set aside. (2) Thinly slice onion and set aside (3) Whisk eggs until frothy and set aside
- 2. Lightly spray heavy skillet and place over medium heat. Add onions and saute until soft but not brown.
- 3. Add zucchini and yellow squash to onions, and continue cooking for about 3 to 4 minutes until squash is softened. Set aside to cool.
- 4. (1) Sift dry ingredients together into a medium mixing bowl. (2) Add beaten eggs, milk and seasonings. (3) Let rest for 30 minutes
- 5. Add egg/flour mixture to vegetables, and stir with wooden spoon just enough to blend.
- 6. Place a clean heavy skillet on medium heat, and add 2 tablespoons of olive oil.
- 7. When oil is shimmering, drop portions 1/3 to 1/2 cup latke mixture(depending on how large you want them) into skillet and press down with the bottom of a glass.
- 8. Fry until toasty brown on both sides. Best served immediately.
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.
OVEN BAKED POTATO AND ZUCCHINI LATKES
Baked, not fried, makes these Oven Baked Potato and Zucchini Latkes crisp, tender, and lower in fat.
Provided by LindySez
Categories Other sides Vegetables
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oven to 425° F.
- Grate the potatoes, onion, and zucchini into a clean towel. Bring the sides together; twist and squeeze to remove as much moisture as you can. Scrape into a bowl; add the green onion, eggs, olive oil, flour, dill, salt, and pepper. Mix well.
- Place a heavy cooking sheet into the oven for 10 minutes. Once hot, cover lightly with olive oil, then place latkes on the sheet by 1/4 cup, flattening each to about 1/4 inch thick. Place in the oven and bake 10 minutes, turn and bake 10 minutes more, or until crisp on the outside, tender on the inside.
Nutrition Facts : ServingSize 2 latke, Calories 223 kcal, Carbohydrate 35 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 276 mg, Fiber 3 g, UnsaturatedFat 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 POTATO LATKES
I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.
Provided by dojemi
Categories Potato
Time 35m
Yield 32 large
Number Of Ingredients 9
Steps:
- NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
- Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
- The latkes can be made cocktail size-they're great passed with drinks.
- In a food processor fitted with a fine grating disk, grate the zucchini.
- Squeeze out any extra liquid and place in a large bowl.
- Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
- Quickly add the potatoes to the zucchini.
- Add the eggs and the flour until the mixture is no longer runny and stir to blend.
- In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
- Add to the zucchini-potato mixture.
- Add the dill and season to taste with the salt and pepper.
- Stir to blend well.
- In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
- Stir the batter if it appears to have separated.
- When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
- Do not crowd.
- Brown the pancakes on both sides, about 5 minutes total.
- They are ready to be turned over when the sides are turning brown.
- Drain them on brown paper or paper towels and keep warm while preparing additional batches.
- Serve immediately.
- 32 Large or 72 cocktail size.
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
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 PARMESAN LATKES
Provided by Joan Nathan
Categories Egg Potato Side Fry Hanukkah Vegetarian Parmesan Zucchini Fall Kosher Parsley Sugar Conscious Pescatarian Tree Nut Free Soy Free
Yield Yield: 24 pancakes (P)
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
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Cuisine AmericanTotal Time 16 minsCategory Side Dish, VegetablesCalories 54 per serving
- Step 1Trim the zucchini and shred it using either a box grater or with your food processor fitted with a shredding disk. Place the zucchini in a fine mesh strainer and toss with the salt. Allow to stand for about 10 minutes, then place into a tea towel (clean cotton dish towel) and wring all of the moisture out. You want the zucchini to be very dry. Set-aside.
- Step 2Beat the eggs in a large bowl, then add the well-drained zucchini, minced green onion, dill, oregano, lemon zest, lemon verbena (if using), garlic and pepper.
- Mix the flour and baking powder together, then add to the egg mixture, mixing until uniformly incorporated. Fold in the Feta cheese.
- Step 3In a heavy-bottomed skillet (cast iron is perfect here) heat about 1/4 inch of oil over medium-high heat; when hot, carefully drop about 2 tablespoons of the mixture into the hot oil, using your spatula to flatten slightly for form about a 2-inch wide latke. Fry until golden brown, about 3 minutes, then turn, cook 3 minutes more or until browned. Remove to a rack or towel-lined plate, add a bit more oil and repeat, working in batches as needed. Latke can be kept warm in a 200°F oven if desired. Serve latke warm or at room temperature.
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5/5 Total Time 40 minsServings 48
- Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
- In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
- Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm.
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- Heat ¼-inch oil in a large sauté pan over medium high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
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Total Time 35 mins
- Using a food processor fitted with a coarse grating disk, grate the potato and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.
- Trim and quarter 2 medium zucchini (about 8 oz.). Using food processor fitted with coarse grating disk, grate zucchini. Transfer to medium bowl and toss with 1/2 tsp. salt. Let stand, 10 minutes; squeeze to drain. Add zucchini to potato-onion mixture; squeeze mixture dry again. Add 2 tbsp. chopped fresh basil to batter before frying latkes.
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- Place the grated zucchini in the center of a clean dish towel and twist tightly to extract as much water as possible from the zucchini and then transfer to a bowl.
- Heat the oil in a nonstick pan and add about 1/4 cup size of the latke mixture to the hot oil, slightly pressing down to form a patty shape.
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Servings 6Calories 250 per servingTotal Time 35 mins
- Separately grate onion, zucchini and then potatoes in a food processor and transfer to a large bowl.
- Pick up small amounts of zucchini-potato mixture by the handful and squeeze out as much moisture as possible.
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- Grate the zucchini and other vegetables if using. Regardless of the vegetable mix, you'll need about 6 cups of grated veggies.
- Mix the remaining ingredients in with the grated veggies, fully incorporating but not over mixing. If you're using flour, use care not to develop the gluten or they'll be gummy.
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