- Serves: 12
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
Zucchini latkes are a unique take on a familiar classic. My eldest daughter loves these. We usually make them from zucchini that grow incredibly large in our garden every summer, they have become a family tradition.
- 6 Cups Zucchini, Shredded
- 1 Medium Onion, Sliced Fine
- 2 Medium Russet Potatoes, Shredded
- 2 Large Eggs
- 1/4 Cup Flour
- Vegetable Oil
- Sour Cream
Salt, squeeze, and drain of the zucchini well.
After the zucchini has been squeezed out as much as possible, place all ingredients in a large bowl & combine.
Using a fairly large frying pan, heat the pan, add the vegetable oil, when hot place batter in one large spoonful at a time, squishing down the centre to keep them as flat as possible.
I can usually fit 4 in the pan at one time.
Fry each side for approximately 7 to 10 minutes, till they are nice & brown.
Transfer to a paper towel lined oven proof dish, keep warm in the oven set at 250F.
Serve with sour cream.