SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Vegetable Latkes

Makes: 5 servings
Serving size: 2 latkes Yield: 10 latkes
Start to Finish 25 mins
Vegetable Latkes
Ingredients
  • 1  egg
  • 2  medium zucchini (6 ounces) or 4 medium carrots, thinly sliced
  • 3  tablespoons  matzo meal
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper
  •  Cooking oil
Directions

1. Place zucchini or carrots in a steamer basket and steam over boiling water until very tender (about 8 minutes for zucchini and about 15 minutes for carrots). Drain; mash with a potato masher.

2. Beat egg in a medium bowl; stir in mashed zucchini or carrots, matzo meal, salt, and pepper.

3. Heat a lightly oiled skillet or griddle over medium heat. Add the vegetable mixture, a rounded tablespoon at a time, spreading each mound into a 2 1/2-inch circle. Cook about 4 minutes or until golden, turning once.

4. Keep cooked latkes warm in the oven while frying the next batch. Makes 10 latkes, 5 side-dish servings. Nutrition information is given per serving (2 latkes each).

Nutrition Facts (Vegetable Latkes)
  • Servings Per Recipe 5,
  • cal. (kcal) 93,
  • Fat, total (g) 7,
  • chol. (mg) 43,
  • sat. fat (g) 1,
  • carb. (g) 6,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 129,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe