Try this Vegetable Latkes recipe, or contribute your own.
Suggest a better description1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 36 | ||
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Calories: 57 | ||
Calories from Fat: 20 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 42.5mg | 1 % | |
Potassium 171.8mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 5.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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