Ingredients
- 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
Directions
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.
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By jgh2011
on July 07, 2011
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I have tried SO many zucchini latkes recipes and this one contains the best aspects of all of them. You can use much less oil browning them. They are loaded with zucchini. They hold together in the pan well as long as you allow them to set up before trying to flip them. I did squeeze the water out of the vegetables before adding the rest of the ingredients. I also needed to add a little more flour later on (I actually used a couple of tablespoons of matzo meal as the batter got a little too watery after sitting for a while--but that may be because I didn't squeeze all the water out. I will make these again!
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