Sweet Potato & Zucchini Latkes
Prep Time
25 minutes
Number of Servings
Makes about 24 (2-inch) latkes
Recipe Source
The Good Housekeeping Christmas Cookbook ($30.00, Hearst Books, 2013) Photo credit: Antonio Achilleos
Ingredients
- 1 large egg
- 1 large egg white
- 1 medium zucchini (8 oz)
- 1 medium sweet potato (12 oz), peeled
- 1⁄4 cup finely chopped onion
- 1⁄4 tsp salt
- 1⁄8 tsp coarsely ground black pepper
- 3 Tbsp canola oil, divided
- Unsweetened applesauce, optional
Directions
- Preheat oven to 250°.
- In a medium bowl, lightly beat egg and egg white. Set aside.
- Cut zucchini lengthwise in half and remove seeds. Coarsely grate zucchini and sweet potato. Transfer to bowl with egg mixture. Stir in onion, salt, and pepper until combined.
- In a nonstick 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Add zucchini mixture by heaping tablespoons to skillet, gently flattening each latke with the back of a spoon. Cook 2 minutes or until edges are golden. Flip and cook 2 to 3 minutes longer or until bottoms are golden. Drain on paper towels. Keep latkes warm in oven.
- Repeat with remaining 2 tablespoons of oil and remaining zucchini mixture. Serve latkes hot with applesauce alongside, if you like.
Nutrition Info
3 latkes: 83 Calories, 2 g Protein, 6 g Carbohydrates, 1 g Fiber, 6 g Total Fat, 99 mg Sodium, ★★ Vitamin A ★ Vitamin B2 (riboflavin), C, Molybdenum
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