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Sweet Potato and Zucchini Latkes Recipe

this Hanukkah favorite yields a delightfully crispy and slightly sweet pancake. Prepare the batter just before cooking to prevent excess liquid and soggy cakes; pour off any excess liquid while cooking, if necessary. These lacy latkes are delicate, so don't press down too hard on them once they're in the pan. Make-ahead tip: The latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark-bottomed) at 375°F until warmed through, about 5 minutes. Sweet Potato and Zucchini Latkes picture

Summary

Preparation Time10 MinCooking Time10 Min

Ready In20 MinDifficulty LevelVery Easy

Health IndexHealthy++Servings12

CuisineJewishTasteSavour

MethodFriedDishPancake

SpecialityHolidaysInterest GroupGourmet, Healthy

Ingredients

	Zucchini	1⁄2 Pound, ends trimmed (1 medium sized)
	Sweet potato	4⁄5 Pound (peeled)
	Minced onion	3⁄10 Cup (4 tbs)
	Egg	1 Large, lightly beaten
	Salt	3⁄10 Teaspoon
	Freshly ground black pepper	1⁄10 Teaspoon
	Canola oil	3 Tablespoon

Nutrition Facts

Serving size

Calories 83 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 17.6 mg5.9%

Sodium 63.7 mg2.7%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.1 g4.3%

Sugars 1.5 g

Protein 1 g2.4%

Vitamin A 81.6% Vitamin C 6.5%

Calcium 1.4% Iron 1.8%

*Based on a 2000 Calorie diet

Directions

1. Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working with half the mixture at a time, add zucchini-potato mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, 1 to 2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.