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    You are in: Home / Recipes / Baked Zucchini Potato Latkes Recipe
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    Baked Zucchini Potato Latkes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    spiritussancto's Note:

    this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.

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    Ingredients:

    Serves: 3-4

    Yield:

    latkes

    Units: US | Metric

    Directions:

    1. 1
      shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
    2. 2
      drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
    3. 3
      mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
    4. 4
      form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
    5. 5
      serve with sour cream with chopped green onion mixed inches.

    Ratings & Reviews:

    • on March 05, 2014

      45

      Tasty and simple to make! I subbed Parmesan cheese for the cheddar, as I'm not a fan of low-fat cheeses (although parm is naturally low-fat---I guess I mean I don't like tampered with versions of cheeses meant to have a certain fat content?) Instead of dill, I used an Italian blend. The lemon pepper/jalapeno idea sounds nice, Incredibore---will try that next time. A keeper, Spiritusancto!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2012

      55

      Great, simple recipe. I added 1 diced jalapeno and half a teaspoon of lemon pepper seasoning to mine. Served them with a poached egg on top. Unfortunately I had to pan fry mine because they were sticking in the oven. They are delicious! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2012

      55

      Delicious! Excellent recipe. I modified it to be gluten-free and dairy-free. Thank you for posting and sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Zucchini Potato Latkes

    Serving Size: 1 (152 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 170.1
     
    Calories from Fat 29
    17%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.4 g
    7%
    Cholesterol 65.9 mg
    21%
    Sodium 924.9 mg
    38%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.1 g
    12%
    Protein 10.3 g
    20%

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