Zucchini Parmesan Latkes
Hanukkah, the holiday of all things fried and delicious is upon us! Much like children who wait for the holidays to unwrap presents, I eagerly anticipate the festival of lights so I can bite into powdered jelly donuts and fried potato latkes. While I usually try to eat a balanced healthy diet, I always give myself the green light on Hanukkah to indulge in all things sweet and savory. When you eat good year round, it doesn’t feel very bad to nosh when the holidays come around! That said, this year I decided to try and make the usually greasy pancake a bit lighter. This is the healthiest recipe I could come up with that still screams eat me cuz I have been fried for Hanukkah! I like the extra crunch the panko crumbs add, however if you really want to cut out any extra “pounds” you can leave them out as well as the potatoes and only use 2 eggs. Personally, I would rather have a smaller portion of something that tastes great then a full serving of something low fat.
Ingredients:
2 large russet potatoes, grated
2 medium zucchini, grated
1/2 cup of grated parmesan
1/2 cup of chopped scallions
3 eggs
1 tsp. garlic powder
1 tsp. salt
1 tsp black pepper
1 cup fine panko crumbs
oil for frying
Directions:
Beat the eggs in a large mixing bowl. Stir in the garlic, salt & pepper. Then grate the zucchini and potatoes into a separate bowl. Squeeze the zucchini and potatoes in a kitchen towel to remove all liquid. Add grated zucchini, potato, scallions, panko crumbs & parmesan to the egg batter and combine well. (if you find the batter is too loose, add some flour, about 2 tablespoons to thicken it up) Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side. Serve warm with sour cream or apple sauce. (I am a ketchup junkie so that’s what I top my latkes with!)
Chunky Apple Cider Apple Sauce:
Ingredients:
4 fuji apples (gala are also great to use!)
1 cup of Apple Cider
1/2 cup of water
Directions:
Peel, core and slice the apples into small chunks. Place the apple slices in a pot. Add the apple cider and water to the pot. There should be enough to cover the apples. Bring liquid to a boil then simmer until the apples are soft and tender. You can test if the apples are soft by using a fork. Once cooked, remove from heat and mash with a potato masher. (I like it chunky so I use the masher, if you want a smoother texture place in a blender or use an immersion blender until you have the desired consistency.)
5 thoughts on “Zucchini Parmesan Latkes”
The apple cider/apple sauce sounds amazing, and something new to try.