Vegetable and Feta Latkes

4.5
(96)

There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra.

13
13
13
13
Servings:
6
Yield:
8 to 12 latkes

Ingredients

  • 2 ½ cups grated zucchini

  • 1 cup peeled and shredded potatoes

  • 1 cup shredded carrots

  • ½ teaspoon salt

  • 3 eggs, lightly beaten

  • salt to taste

  • freshly ground black pepper

  • ¾ cup matzo meal

  • ½ cup chopped fresh parsley

  • ½ cup crumbled feta cheese

  • ¼ cup vegetable oil

Directions

  1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.

  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Nutrition Facts (per serving)

225 Calories
15g Fat
17g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 225
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 104mg 35%
Sodium 390mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 8g
Vitamin C 21mg 104%
Calcium 100mg 8%
Iron 2mg 10%
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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