Zucchini and Potato Latkes

Zucchini and Potato Latkes

For years, I tried to make latkes, and I failed completely. No matter what I did, they were usually too done on the outside and never cooked on the inside.  So I gave up… until I had the idea of not just using potato and to bake them! Now, I have latke success!! And with the zucchini, they really taste better too :)

Zucchini and Potato Latkes 

  • 1 lb zucchini
  • 2 c shredded hash brown potatoes
  • ¼ c minced onion
  • 1 egg, beaten
  • ½ t fresh lemon juice
  • 6 T all-purpose flour
  • 1 t dried dill
  • ¼ t kosher salt
  • ¼ t fresh cracked pepper
  • extra virgin olive oil
  • Tzatziki Sauce

To shred the zucchini, use the large holes on the cheese grater, then squeeze the water out of the zucchini by wringing in a kitchen towel.

Heat oven to 400. Toss the zucchini and remaining ingredients, except oil, together. Form into ~10 patties.

On medium-high heat, heat a large nonstick skillet with 3 T olive oil. In two batches, brown the patties on each side (~2 min per side). Add 2 T more oil in between batches. Move latkes to a baking sheet, and bake until firm and cooked through (~20 min). Makes 10 latkes.

~✿♥✿~

Zucchini and Potato Latkes

Zucchini and Potato Latkes

Zucchini and Potato Latkes

Comments

    • says

      Thanks! Tzatziki is a Greek yogurt-based condiment. You see if often in Greek or Persian foods such as gyros or kabobs. It usually includes some combination of yogurt, cucumber, onion, and lemon.

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