Carrot and Zucchini Latkes

Name: Carrot and Zucchini Latkes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Jewish
Ingredients: 454 grams carrots, peeled; 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 2 eggs, beaten; 3 Tbsps flour; 1 Tbsp chopped fresh chives; 0 teaspoons ground black pepper; 59 milliliters oil; 1 small onion; 227 grams zucchini

Carrot and Zucchini Latkes might be just the side dish you are searching for. This recipe serves 50. Watching your figure? This vegetarian recipe has 28 calories, 0g of protein, and 2g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, flour, oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Grate carrots, zucchini and onions using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables.

Ingredients you will need

Vegetable

Zucchini

Carrot

Onion

Equipment you will use

Kitchen Towels

Box Grater

Place vegetables in large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Add eggs, flour and pepper; mix well.

Ingredients you will need

Pepper

All Purpose Flour

Egg

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides.

Ingredients you will need

Vegetable

Spread