Mini Potato and Zucchini Latkes

Mini Potato and Zucchini Latkes image Author: Canadian Living Credits: Mini Potato and Zucchini Latkes image

Serve these veggie patties warm or at room temperature with a dollop of sour cream or Chunky Applesauce. They're at their best when made the same day—but, if you prefer, they reheat well.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: January 2015

Ingredients

  • 2 zucchinis (about 250 g)
  • 1/2 teaspoon salt
  • 3 yellow-fleshed potatoes peeled (about 450 g)
  • 1/2 onion grated
  • 1 egg lightly whisked
  • 3 tablespoons all-purpose flour
  • vegetable oil for frying

Method

Using grater or food processor with shredder blade, coarsely grate zucchini. Transfer to colander; sprinkle with half of the salt. Let stand for 30 minutes. Using tea towel or potato ricer, squeeze out and discard liquid. Transfer zucchini to large bowl.

Using grater or food processor with shredder blade, coarsely grate potatoes. Using tea towel or potato ricer, squeeze out and discard liquid. Add potatoes to bowl with zucchini. With fork, mix in onion, egg, flour and remaining salt.

In large skillet, add enough oil to cover bottom of pan; heat over medium- high heat.Shape zucchini mixture by rounded 1 tbsp; working in batches, add to skillet, flattening slightly and leaving at least 1 inch (2.5 cm) between each. Cook, turning halfway through and adding more oil as needed, until golden and edges are crisp, about 5 minutes. Transfer to paper towel–lined racks to drain. (Make-ahead: Remove paper towels; let stand on racks for up to 4 hours or cover and refrigerate on racks for up to 24 hours. Reheat on racks on baking sheets in 425 F/220 C oven for 6 to 8 minutes.)

Chunky Applesauce: In saucepan, combine 4 apples, peeled, cored and chopped; 1/2 cup apple cider or water; and 1/4 cup granulated sugar. Bring to boil over medium heat. Reduce heat; cover and simmer, stirring, until apples are tender, about 25 minutes. Using potato masher, mash until chunky. Stir in 1 tbsp lemon juice. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Makes 2 cups.

Nutritional facts per piece: about

  • Fibre trace
  • Sodium 16 mg
  • Protein trace
  • Calories 36.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Potato and Zucchini Latkes

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