Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zucchini Latkes
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- #49889
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 medium zucchini, washed and unpeeled
1 large potato, washed and unpeeled
1 medium onion, peeled
1 cup whole-wheat flour (or more, if needed)
1 teaspoon baking powder
1/2 cup Egg Beaters egg substitute
2 cloves garlic, crushed
2 tablespoons chopped scallions
2 tablespoons chopped parsley
1 teaspoon salt
black pepper, to taste
2 egg whites, beaten until stiff
canola oil, for frying
HERB YOGURT DIP
2 cups plain yogurt
fresh herbs (e.g., parsley, dill, scallions)
garlic, minced to taste
directions
Julienne potato and zucchini in a food processor. Pour processed vegetables into a large mixing bowl. Grate onions in processor and add to potato/zucchini mixture. Drain off excess liquid.
Add flour, baking powder, egg beaters, garlic, scallions, parsley, salt and pepper. Mix well. Gently fold in stiffly beaten egg whites. If mixture doesn't have enough body for frying, gently fold in additional flour.
To fry, heat 1/2 inch of oil in pan and drop latkes by spoonfuls. For flat latkes, gently press down with spatula. Fry until golden brown on both sides. Turn only once.
Drain well on paper towels. Serve immediately.
For Herb Yogurt Dip: Drain yogurt in a sieve over bowl in the refrigerator for 8 hours. Stir in minced herbs and minced garlic to taste.
added by
Ruobbobuu
nutrition data
Nutritional data has not been calculated yet.
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