Zucchini Latkes
"The ricotta makes a most tender and light latke. Delicious served with sour cream and applesauce! For Kosher dietary laws, this is served with a dairy meal"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (232 g)
- Calories 144.5
- Total Fat - 5.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 176.2 mg
- Sodium - 126.1 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 1.7 g
- Sugars - 5.6 g
- Protein - 10 g
- Calcium - 141.9 mg
- Iron - 1.9 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Using large holes of a grater, grate the zucchini. Using your hands, grab a handful of the grated zucchini and squeeze out as much liquid as you can.
Step 2
Place the zucchini into a large bowl, mix in the onion, spinach, ricotta, eggs, bread crumbs, flour and the garlic powder. Add in a generous amount of salt and pepper.
Step 3
Heat a fair amount of oil in a large skillet over medium-high heat.
Step 4
Using a 1/4-cup measuring cup, lightly pack some of the latke mixture into the cup. Carefully place a mound of the mixture into heated oil. Using a fork, lightly flatten the pancake. Do not crowd or the latkes will be greasy! Cook the latke for about 2-3 minutes, until the underside is just golden brown; then, using two slotted spatulas, turn the latke and cook the other side for about 2 minutes, until the underside is golden brown. Transfer the cooked latkes to a cookie sheet or larger plate.
Step 5
Continue frying the remaining mixture, adding and heating the remaining oil as needed. Serve hot or at room temperature.
Tips
No special items needed.
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