ZUCCHINI-POTATO LATKES WITH TZATZIKI
Steps:
- Preheat oven to 450° F. Coat a baking sheet with cooking spray. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side. TIPS & NOTES Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs. NUTRITION Per serving: 325 calories; 12 g fat (3 g sat, 6 g mono); 62 mg cholesterol; 45 g carbohydrates; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium. Nutrition Bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv).
ZUCCHINI-POTATO LATKES WITH TZATZIKI
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go. I got this off of msn and it is just great comfort food..enjoy.
Provided by kittycara
Categories Potato
Time 40m
Yield 2 rounds, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Coat a baking sheet with cooking spray.
- Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
- Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
- Form the mixture into 12 patties.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes.
- Carefully transfer the latkes to the prepared pan, browned-side down.
- Repeat with the remaining 1 tablespoon oil and patties.
- Transfer the latkes to the oven.
- Bake until firm and heated through, 10 to 12 minutes.
- Meanwhile, prepare tzatziki:.
- Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl.
- Serve the latkes with the tzatziki on the side.
Nutrition Facts : Calories 84.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 25.9, Carbohydrate 15.1, Fiber 2, Sugar 1.2, Protein 3.6
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 AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
BAKED ZUCCHINI POTATO LATKES
this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.
Provided by spiritussancto
Categories Lunch/Snacks
Time 45m
Yield 12-14 latkes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
- drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
- mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
- form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
- serve with sour cream with chopped green onion mixed inches.
BEST POTATO ZUCCHINI LATKES
The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold!
Provided by Ashrei
Categories Potato
Time 1h
Yield 24-36 latkes, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
- While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
- After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
- Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).
ZUCCHINI-POTATO LATKES WITH TZATZIKI
Categories Vegetable
Number Of Ingredients 13
Steps:
- Directions 1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. 2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties. 3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. 4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. 5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
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.
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ZUCCHINI LATKES WITH TZATZIKI SAUCE - JAMIE GELLER
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Cuisine Jewish Food, Greek & MediterraneanCategory Snacks, AppetizersServings 8Total Time 30 mins
- 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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