Crispy Zucchini and Potato Latkes
A golden-brown, savory pancake blending shredded potatoes and fresh zucchini for a light yet satisfying crunch.
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Ingredients
- 2 large Russet potatoes
- 1 medium Zucchini
- 1/2 cup Yellow onion
- 1/4 cup All-purpose flour
- 2 units Large eggs
- 1/2 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/2 cup Vegetable oil
- 2 tablespoons Fresh chives(optional)
Instructions
- 1
Grate the potatoes, zucchini, and onion using a box grater or food processor.
- 2
Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible.
- 3
In a large bowl, whisk the eggs and then stir in the flour, baking powder, salt, and pepper.
- 4
Add the squeezed vegetables to the egg mixture and toss until evenly coated.
- 5
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- 6
Drop spoonfuls of the mixture into the hot oil, flattening them slightly with a spatula.
- 7
Fry for 3 to 4 minutes per side until deep golden brown and crispy.
- 8
Drain on paper towels and serve immediately with sour cream or applesauce.
Nutrition per Serving
285
Calories
6g
Protein
32g
Carbs
15g
Fat
4g
Fiber
3g
Sugar
580mg
Sodium
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