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Veggie Latkes

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40min

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12 servings

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These crispy and flavorful veggie latkes are a delicious twist on the traditional potato pancakes. Shredded zucchini and carrots are combined with onions, garlic, and a simple batter, then fried until golden brown. Serve these tasty latkes as a side dish, appetizer, or light main course, topped with a dollop of sour cream or applesauce.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the vegetables

Grate 2 medium zucchini and 2 large carrots using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible.

2
Prepare the onion and garlic

Finely chop 1 medium onion and mince 3 cloves of garlic.

3
Mix the ingredients

In a large bowl, combine the grated zucchini and carrots, chopped onion, minced garlic, 2 large eggs, 1/2 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until a thick batter forms.

4
Heat the oil

In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.

5
Fry the latkes

Working in batches, drop the batter by heaping tablespoonfuls into the hot oil, flattening each latke slightly with the back of a spoon. Fry the latkes for 2-3 minutes per side, or until golden brown and crispy. Remove the latkes from the oil and drain on a paper towel-lined plate.

6
Keep warm

Place the cooked latkes on a baking sheet in a warm oven (200°F or 95°C) while you fry the remaining latkes.

7
Serve

Serve the veggie latkes hot, topped with a dollop of sour cream or applesauce, if desired.

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