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
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
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.
Notes
This twist on classic potato latkes yields a delightfully crispy and slightly sweet pancake. To prevent the patties from getting soggy, prepare the mixture right before cooking and pour off excess liquid while cooking, if necessary. These lacy latkes are delicate, so don’t press down too hard on them once the cakes are in the pan.
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
