Plated zucchini latkes

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The latke: A pancake marries a potato, and you get to eat it for dinner. What’s not to latke? Even if you’ve never heard of or seen one in your life, the latke will pleasantly surprise you with how impressive it makes you look in the kitchen and also how easy it is to make. We’re putting a new spin on the latke by using zucchini, but what makes this recipe most fun is that you can sub in any other vegetables you like, such as carrots, cauliflower, or parsnips. Happy shredding, friends.

Latkes

2-3 medium-sized zucchini
2 cups frozen shredded potatoes (can use frozen home fries)
1 small onion
1 cup whole wheat breadcrumbs
2 eggs
1 teaspoon fresh lemon juice
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil

Topping

½ cup sugar-free apple sauce
½ cup plain Greek yogurt

  1. Wash the zucchini, cut off both ends, and shred with a grater into a large strainer. Drain the excess liquid with paper towels.
  2. Finely dice the onion and put it in a large bowl. Next, add the zucchini, breadcrumbs, shredded potatoes, eggs, lemon juice, salt, and pepper and mix together until all of the ingredients are well blended.
  3. Heat the vegetable oil in a large frying pan on medium heat. Add 1/4 cup of the mixture to the pan, flatten with a spatula, and fry until the edges turn brown. Flip the latkes until both sides are golden brown (roughly 1–2 minutes on each side). Repeat until there’s no more mixture left.
  4. Drain the latkes on a paper towel to remove any excess oil. Once dry, serve the latkes with Greek yogurt or apple sauce on top.

Zucchini is one of those sneaky veggies with lots of Vitamin C, potatoes pump up your potassium, and the protein in that Greek yogurt will help keep you full.

latke ingredients in bowlfinished latkes cooling on paper towels

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