Soooo, are you sick of hearing about zucchini yet??
I promise, I’m going to try to keep the zucchini talk at a minimum from here on out, but for now, I just have to share these zucchini latkes with you.
I’ve never had any sort of latke before, so I’m not quite sure how to even compare these to the regular potato variety. But I have had potato pancakes before, and I’d be willing to say that these are pretty similar.
Gosh, I used to love potato pancakes. Growing up, it was our favorite way to eat leftover mashed potatoes – toss ‘em in a skillet with some oil, top ‘em with lots of ketchup, and I was one happy girl.
Now, I’m still one happy girl, only my latkes are just a tid bit more nutritious.
If you take away the time that it took to shred the zucchini and yellow squash (which, really, was not that long anyways) these things were a piece of cake to make. Seriously.
Can you imagine how good they’d be if you stacked them up with maybe some hummus, or cheese, or sauce, or…umm, anything?!?
(adapted from Eat More of What You Love cookbook)
- 1 medium zucchini, grated
- 1 medium yellow squash, grated
- 1/4 tsp salt
- 1 egg
- 1 egg white
- 1 small carrot, peeled and grated
- 1/4 cup grated red onion
- 1/3 cup corn
- 2 tbsp grated parmesan cheese
- 1/2 tsp black pepper
- 1/4 cup flour
- 2 tablespoons cornmeal
- 3/4 teaspoon baking powder
- Place grated zucchini and yellow squash in a colander, sprinkle with salt, and set in the sink for 5 minutes.
- Whisk egg and egg white together in a large bowl. Add remaining ingredients and stir to combine. Firmly press out the excess moisture from the grated zucchini, add to egg mixture, and stir to combine.
- Heat a large skillet over medium heat and spray with nonstick cooking spray. Pour about 1/4 cup of batter onto skillet and spread out into a circle. Cook for 1-2 minutes, or until golden on the bottom and slightly crisp. Flip and cook another 1-2 minutes. Enjoy!