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Zucchini Latkes (Pancakes)
Source: Enlitened Kosher Cooking by Nechama Cohen

Zucchini Latkes.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 50.6
Total Carbs 4.8 g
Dietary Fiber 0.9 g
Sugars 1.0 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.8 g
Potassium 199.7 mg
Protein 2.1 g
Sodium 21.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium zucchini
1 each  medium potatoes
1 each  eggs
2 each  egg whites
2 tbsp  whole wheat flour
1 pinch  salt and pepper
1 each  canola cooking spray
2 tbsp  canola oil
  1. Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well.
  2. By hand, mix in the egg, flour and seasonings. Form latkes and fry on both sides.

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