VEGAN ZUCCHINI AND POTATO LATKES
I made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat.
Provided by Chef Joey Z.
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the zucchini, potato and onion together.
- Blend the tofu until smooth and add to the zucchini mixture.
- In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt. Combine it into the zucchini tofu mixture.
- Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
- Form into pancake type of patties and drop into the hot oil. Fry on one side then the other until golden brown.
- Add more oil to the pan as needed.
- Put on paper towels to remove the excess oil.
- Serve warm with apple sauce and/or Vegan sour cream.
- Bon Appetit!
Nutrition Facts : Calories 213.2, Fat 11.7, SaturatedFat 9.2, Sodium 229.5, Carbohydrate 23.8, Fiber 3.5, Sugar 4.2, Protein 5.9
VEGAN POTATO AND ZUCCHINI GRATIN
This French inspired potato and zucchini bake is the perfect side dish or light meal. Enjoy it with some crusty bread, alongside a soup, or even as a light meal. Vegan and gluten free recipe.
Provided by Eva Agha
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 ºF.
- Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.
- In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.
- Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.
- Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.
Nutrition Facts : Calories 386 calories, Carbohydrate 46 grams carbohydrates, Fat 19 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, ServingSize 1, Sodium 755 milligrams sodium, Sugar 10 grams sugar
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
ZUCCHINI LATKES
My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 latkes.
Number Of Ingredients 8
Steps:
- In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.
Nutrition Facts :
BEST POTATO ZUCCHINI LATKES
The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold!
Provided by Ashrei
Categories Potato
Time 1h
Yield 24-36 latkes, 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
- While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
- After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
- Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).
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