Mini Potato Zucchini Latkes

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Tested Till Perfect

Serve these little bites warm or at room temperature with a dollop of sour cream or Chunky Applesauce (see recipe link below). These are at their best when made the same day but, if you prefer, they reheat well.

Servings: 38 pieces

Ingredients:

Nutritional Info
per piece: -
cal 36
pro trace
total fat 2 g
sat. fat trace
carb 4 g
fibre trace
chol 0 mg
sodium 16 mg
potassium 60 mg
% RDI: -
iron 1%
vit A 1%
vit C 2%
folate 2%
    2 small zucchini (about 8 oz/250 g total)
    1/2 tsp (2 mL) salt
    3 Yukon Gold potatoes, peeled (about 1 lb/500 g total)
    Half onion, grated
    1 egg, lightly beaten
    3 tbsp (45 mL) all-purpose flour
    Vegetable oil for frying

Preparation:

With food processor or grater, coarsely grate zucchini. Transfer to colander and sprinkle with 1/4 tsp (1 mL) of the salt ; let stand for 30 minutes. Using tea towel or potato ricer, squeeze out liquid. Transfer to large bowl.

Coarsely grate potatoes. Using tea towel or potato ricer, squeeze out liquid; add to zucchini.

With fork, stir in onion, egg, flour and remaining salt to combine.

In large skillet, heat enough vegetable oil to cover bottom of pan over medium-high heat. Add rounded 1 tbsp (15 mL) potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; flatten slightly.

Cook latkes, in batches, adding more oil as needed and turning halfway through, until golden and edges are crisp, about 5 minutes.

Drain latkes on paper towel-lined racks. (Make-ahead: Remove paper. Let stand for up to 4 hours or cover and refrigerate on rack for up to 24 hours. Reheat on rack on baking sheet in 425°F/220°C oven, 6 to 8 minutes.)

Additional Information

  • Serve with: Chunky Applesauce

    Cost: $4.24, or $0.11 per piece
    Splurge: Top latkes with sour cream and a bit of smoked salmon or North American-farmed caviar, such as sturgeon, salmon or paddlefish.


Source

Canadian Living Special Issue: Holiday Best 2009




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