RecipeCarrot Zucchini Latkes
- Calories: 170
- Protein: 2 g
- Total Fat: 14 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 280 mg
Here’s a nutrient-packed spin on traditional Hanukkah latkes. Top with applesauce, light sour cream or Greek yogurt, and dig in!
- Prep time
- Total Time
- 2 cups coarsely grated carrots
- 1 cup coarsely grated zucchini
- 1 egg white
- 3 tablespoons flour
- 2 tablespoons minced cilantro
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive or canola oil
Mix grated carrots and zucchini in a bowl with the egg white. Add flour, cilantro, salt and black pepper and combine.
Heat 1 tablespoon oil in a sauté pan over medium heat. Add 1 spoonful of latke batter to pan and gently press down with a spatula until the latke is flat and about 2 to 2½ inches in diameter.
Turn heat to low and cook on each side for 3 to 5 minutes until browned. Let latkes drain on paper towels after heating. Cook in batches of 3 latkes at a time, using 1 tablespoon of oil for each batch.
Latkes can be kept in oven on 200° to stay warm while finishing the batches.
Serve latkes with preferred toppings and enjoy!
This recipes makes 12 latkes (3 latkes per serving)
