Baked Zucchini Potato Latkes
photo by Rowen F.
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
12-14 latkes
- Serves:
- 3-4
ingredients
- 1 zucchini (large)
- 1 potato (large, peeled)
- 1⁄2 cup low-fat cheddar cheese (shredded)
- 1⁄4 cup flour
- 1⁄2 white onion (chopped)
- 1 egg
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon dill
- 1⁄2 teaspoon garlic powder
directions
- shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
- drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
- mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
- form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
- serve with sour cream with chopped green onion mixed inches.
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Reviews
-
These were great! Like another reviewer, I substituted cheeses (I used pecorino, and less than what the recipe called for). Also used fresh garlic instead of powder. When I made the patties, the mixture was very liquidy (despite letting the grated veggies sit as called for in the recipe, and I also patted them dry with paper towels). So with each handful, I squeezed out as much as I could before forming the patty. Worked perfectly. My toddler ate them up!
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Tasty and simple to make! I subbed Parmesan cheese for the cheddar, as I'm not a fan of low-fat cheeses (although parm is naturally low-fat---I guess I mean I don't like tampered with versions of cheeses meant to have a certain fat content?) Instead of dill, I used an Italian blend. The lemon pepper/jalapeno idea sounds nice, Incredibore---will try that next time. A keeper, Spiritusancto!
Tweaks
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Tasty and simple to make! I subbed Parmesan cheese for the cheddar, as I'm not a fan of low-fat cheeses (although parm is naturally low-fat---I guess I mean I don't like tampered with versions of cheeses meant to have a certain fat content?) Instead of dill, I used an Italian blend. The lemon pepper/jalapeno idea sounds nice, Incredibore---will try that next time. A keeper, Spiritusancto!
RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.