Mini Potato Zucchini Latkes
This recipe makes 38 servings
|total fat||2 g|
- Portion size: 38 pieces
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.
- 2 2small zucchinizucchinis, (about 8 oz/250 g total)
- 1/2 tsp 1/2tspsalt
- 3 3Yukon Gold potatoYukon Gold potatoes, peeled (about 1 lb/500 g total)
- 1/2 1/2oniononions, grated
- 1 1eggeggs, lightly beaten
- 3 tbsp 3tbspall-purpose flour
- 4 cups 4cupsvegetable oil, for frying (approx)
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