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Carrot and Zucchini Latkes

Carrot and Zucchini Latkes recipe
photo by:kraft
Skip the potatoes and go for garden-inspired Carrot and Zucchini Latkes. Follow the recipe: Use your muscles to get all the water out of the veggies.
time
prep:
20 min
total:
52 min
servings
total:
8 servings
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posted:
4/20/2011
was a pretty good side dish; but it would have been better for the season (passover) if you had used matza cake meal.
posted:
4/18/2011
Made it for my son and he keeps asking for more. Good way to sneak in the veggies
posted:
1/27/2011
A lot of work. Once you have your oil just right they come out nicely. I will make again but only when I have nothing else going on.
posted:
8/12/2010
Very, very good!
posted:
9/11/2009
I used shredded potato instead of carrots and these turned out very good.
posted:
8/10/2009
I wanted to add a little more crunch to mine so after flattening the latkes I dipped them in Italian bread crumbs (both sides). I LOVE LOVE LOVE this recipe and so does my family!
posted:
12/17/2008
Yuck. I made this for my brother-in-law and his family, and no one liked it. It was "bitter," and completely unedible without the sour cream. We ended up throwing them away. Aside from the taste, it was very time-consuming to make. I would not recommend this AT ALL.
posted:
8/21/2008
it was an excellent choice for my family; at first they were a bit sceptical about the veggie mix. and as soon as they tried it, they loved it
posted:
8/22/2007
Well my husband really like it but he put your kraft ranch dressing and for me it was just Ok
posted:
7/18/2007
I made this for the first time tonight, and my husband and I LOVED it! They kinda fell apart, so maybe I made them too thin, and I might add a little extra flour next time, but the taste was great! And I felt so healthy eating them! I have a lot of zucchini (from friends), so I'm glad I found something besides zucchini bread to do with all of it.
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