Vegetable and Feta Latkes
Originally submitted by Edna and modified by Kaboose.com
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A colorful twist on traditional potato pancakes, these pretty patties combine shredded zucchini, potatoes and carrots with feta cheese and parsley for a savory treat that's flat-out fabulous.
Ingredients
- 2-1/2 cups grated zucchini
- 1 cup peeled and shredded potatoes
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- Salt to taste
- Freshly ground black pepper
- 3/4 cup matzo meal
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup vegetable oil
Cooking Instructions
- Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle 1/2 teaspoon salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine vegetables, eggs, salt and pepper. Mix well. Stir in matzo meal, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
- calories: 226cal
- total fat: 14.6g
- cholesterol: 117mg
- sodium: 377mg
- carbohydrates: 17.4g
- fiber: 2.3g
- protein: 7.6g
Servings: 6
