Vegetable Latkes
Submitted by jules
Crispy potato latkes loaded with shredded carrots and zucchini, pan-fried golden on a hot griddle. Serve with applesauce or cranberry sauce for dipping. Makes 36 latkes.
YIELD
36 servingsPREP
20 minCOOK
25 minREADY
45 minThese aren’t your bubbe’s plain potato latkes, but she’d still approve.
Shredded Idaho potatoes get mixed with carrots and zucchini, bound together with eggs and just enough flour to hold their shape on the griddle.
Each tablespoon-sized pancake fries up with lacy, crispy edges and a tender center packed with color and flavor.
The extra vegetables lighten up the batter while sneaking nutrition into every bite.
Dip them in applesauce, cranberry sauce, or both, because why choose?
Kitchen Tips
- Squeeze as much moisture as possible out of the shredded vegetables before mixing; wet batter means soggy latkes
- Heat the griddle to medium-high and brush with just enough oil to coat; too much oil and they fry instead of crisping
- Work in batches and keep finished latkes warm on a sheet pan in a low oven
- These make 36 latkes, so they’re ideal for Hanukkah gatherings, holiday appetizer spreads, or any time you need to feed a crowd
Ingredients
Directions
Pare and coarsley shred potatoes and carrots. Shred zucchini.
Place in a bowl with onion.
Combine eggs, egg whites, salt and pepper; stir into vegetable mixture.
Sprinkle flour over top; stir to mix.
Heat non-stick griddle, or heavy skillet to medium-high.
Brush with oil.
Drop batter by heaping tablespoonfuls onto griddle.
Flatten slightly.
Cook until browned.
Turn, brown other side, adding a little oil as necessary.
Drain on paper towels and keep warm until ready to serve.
Serve with applesauce or cranberry sauce or combination for dipping.
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