How to Make Healthy, Low-Fat Zucchini Potato Latkes

Latkes are a traditional part of the Hanukkah Celebration. Many families also enjoy them year-round. Here is a low-fat twist on the traditional latke recipe that your family is sure to love.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8 large potatoes
• 5 small zucchini
• 4 eggs
• 1/2 cup finely chopped onion
• 1/2 cup flour
• 2 teaspoons salt
• 3/4 cup vegetable oil
• One kitchen towel
• Paper towels
• Applesauce – Used as a condiment and served on the side

1. Beat the eggs and onions together. Slowly add the flour and salt, beating consistently.

2. You can peel the potatoes if your family won’t eat the skins, otherwise wash the skins of the potatoes thoroughly. Coarsely grate the potatoes. A hand grater works great although you can use a food processor.

3. Open a kitchen towel and lay it flat on your counter. Lay the grated potatoes in the middle of the towel. Take the two lengthwise sides and fold them over so the potatoes are totally covered. Holding the towel by the two ends, twist it until all of the liquid comes out of the potatoes.

4. Rinse the zucchinis and leave the skin on them. Grate the zucchini coarsely.

5. Stir the grated potatoes and zucchinis into the egg mixture.

6. Add a bit of oil to the skillet and warm the pan. You don’t need a lot of oil. Add just enough to cover the bottom of the pan. Set it to medium heat.

7. Take approximately 1/3 cup of the potato and zucchini mixture in your hand. Form a flat pancake that’s about the size of the lid of a coffee cup.

8. Put the latke in the hot oil and sauté until golden brown. Turn over and cook the other side until it is golden brown. Add oil as needed.

9. After the latke is cooked, you can drain it for a minute on a dry paper towel to help absorb any extra grease. Serve it with applesauce and enjoy!

Tips & Warnings

• Smaller pancakes are much easier to work with than large pancakes.
• If you’re making a lot of latkes, after each has been cooked, dry it on the paper towel. Then put it into a baking pan, adding a layer of waxed paper between each latke. Set your oven to 200 degrees to keep the pan of latkes warm while you’re cooking. Your baking pan can hold many latkes!
• When you put the potatoes into the kitchen towel to dry them, the more you squeeze, the more liquids will come out. The less moisture that is in the potatoes, the better the latkes!
• Be careful whenever cooking with hot oil. It can spit up at you and burn you.

[kaseysviewblog]

on 7/15/2008 Sounds really good.

[PattyOh]

on 1/14/2008 No, I don't. I do know that we only use just the smallest amount of oil we can get by with, and using the zuchs makes them less oily as well. I may look for some calorie software around here.... or elsewhere...

[dawnzlight]

on 1/14/2008 these sound good, do you know the nutritional values?

[bizewriter]

on 12/20/2007 I have been nearly dying to make latkes and I bet this is extra good with the zucchini addition. I'll let you know if I succeed! :-)