Sweet Potato and Zucchini Latkes (Phase 2)
Makes 24 latkes (12 servings)
Description
Our twist on this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter just before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacy latkes are delicate, so don't press down too hard on them once they're in the pan.
Make-ahead tip: The latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark-bottomed) at 375°F until warmed through, about 5 minutes.
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients
1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)
Instructions
Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1–2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini-potato mixture. Serve latkes hot with applesauce on the side, if desired.
Nutritional information
100 calories
2 g total fat (0 g sat)
20 g carbohydrate
4 g protein
4 g fiber
220 mg sodium
Makes 24 latkes (12 servings)
Description
Our twist on this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter just before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacy latkes are delicate, so don't press down too hard on them once they're in the pan.
Make-ahead tip: The latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark-bottomed) at 375°F until warmed through, about 5 minutes.
Prep time: 10 minutes
Start to finish: 10 minutes
Ingredients
1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)
Instructions
Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1–2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini-potato mixture. Serve latkes hot with applesauce on the side, if desired.
Nutritional information
100 calories
2 g total fat (0 g sat)
20 g carbohydrate
4 g protein
4 g fiber
220 mg sodium