Best Zucchini Latkes Sallye Recipes

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ZUCCHINI LATKES



Zucchini Latkes image

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

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
Sour cream, optional

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 :

ZUCCHINI LATKES (SALLYE)



ZUCCHINI LATKES (SALLYE) image

Everybody I know loves Latkes, just about any version you can imagine. This is one of my favorites.

Provided by sallye bates

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 11

1 medium zucchini
1 medium yellow crooked neck squash
1/2 medium white onion
1 c flour
2 large eggs
1/2 tsp baking soda
1 c milk
1 tsp salt
1 tsp ground black or white pepper
1/2 tsp cayenne pepper
2 Tbsp olive oil or butter

Steps:

  • 1. (1) Cut zucchini and yellow squash into julienne strips. Set aside. (2) Thinly slice onion and set aside (3) Whisk eggs until frothy and set aside
  • 2. Lightly spray heavy skillet and place over medium heat. Add onions and saute until soft but not brown.
  • 3. Add zucchini and yellow squash to onions, and continue cooking for about 3 to 4 minutes until squash is softened. Set aside to cool.
  • 4. (1) Sift dry ingredients together into a medium mixing bowl. (2) Add beaten eggs, milk and seasonings. (3) Let rest for 30 minutes
  • 5. Add egg/flour mixture to vegetables, and stir with wooden spoon just enough to blend.
  • 6. Place a clean heavy skillet on medium heat, and add 2 tablespoons of olive oil.
  • 7. When oil is shimmering, drop portions 1/3 to 1/2 cup latke mixture(depending on how large you want them) into skillet and press down with the bottom of a glass.
  • 8. Fry until toasty brown on both sides. Best served immediately.

ZUCCHINI LATKES



Zucchini Latkes image

Make and share this Zucchini Latkes recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 30m

Yield 10 latkes

Number Of Ingredients 7

1 lb zucchini
salt
2 eggs
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 cup matzo meal
oil

Steps:

  • Wash zucchini and cut off ends, but do not peel.
  • Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
  • Drain or squeeze out the liquid.
  • In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
  • Add salt to taste.
  • Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
  • Brown on both sides.
  • Serve with applesauce, if desired.

ZUCCHINI LATKES



Zucchini Latkes image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

Steps:

  • Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

ZUCCHINI LATKES



Zucchini Latkes image

Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.

Provided by Paul Grimes

Categories     Appetizer     Side     Hanukkah     Dinner     Zucchini     Winter     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 latkes

Number Of Ingredients 7

3 pounds zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: sour cream
Equipment: a deep-fat thermometer

Steps:

  • Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
  • Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 200°F.
  • Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

ZUCCHINI PARMESAN LATKES



Zucchini Parmesan Latkes image

Provided by Food Network

Categories     side-dish

Yield 24 pancakes

Number Of Ingredients 13

2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Steps:

  • Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
  • Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
  • Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

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