Mini Potato Zucchini Latkes
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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:
Mini Potato Zucchini Latkes with Chunky Applesauce
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
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.)
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Appetizers; Eggs; Grains; Vegetables; Entertaining; Vegetarian; Fry;
Source
Canadian Living Special Issue: Holiday Best 2009
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