Carrot and Zucchini Latkes

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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What You Need

lb. carrots, peeled

1/2

lb. zucchini

small onion

eggs, beaten

Tbsp. flour

1/2

tsp. salt

1/4

tsp. ground black pepper

1/4

cup oil

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. chopped fresh chives

Make It

GRATE carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

SERVE each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute

Substitute matzo meal for the flour.

Make Ahead

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

To Double

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

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a cook

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.

a cook

posted:4/18/2011

Made it for my son and he keeps asking for more. Good way to sneak in the veggies

a.johnson05

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.

delia137

posted:8/12/2010

Very, very good!

qc1078

posted:9/11/2009

I used shredded potato instead of carrots and these turned out very good.

jkrex

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!

spree_033

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.

Melody1989

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

a cook

posted:8/22/2007

Well my husband really like it but he put your kraft ranch dressing and for me it was just Ok

a cook

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.