Comida Kraft
Recipe Box

Carrot and Zucchini Latkes

Prep Time
50
min.
Total Time
50
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • Grate carrots, zucchini and onions 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 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. Drain on paper towels. Repeat with remaining vegetable mixture.
  • Serve topped with sour cream. Sprinkle with chives.

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 16 servings.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 160
Total fat 11g
Saturated fat 3g
Cholesterol 65mg
Sodium 210mg
Carbohydrate 12g
Dietary fiber 3g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 180 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for the first time tonight, and my husband and I LOVED it! 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.
Date published: 2007-07-18
Rated 5 out of 5 by from OMG, this was the bomb! OMG, this was the bomb! You could shred these veggies in the food processor in a couple minutes, so I don't see what all the complaining was about. My first batch didn't want to stay together in the frying pan, so I added some more flour and everything was fine after that. (Not sure I managed to squeeze enough liquid out of veggies.) Anyway, after a test latke, added just a bit more salt, used more freshly ground pepper and added some of Emeril's seasoning blend--these were crispy bits of deliciousness. Even my 13 year old, who HATES zucchini admitted they were pretty good! We all agreed they were just as good w/o the sour cream...and they didn't need it, it just gave it a completely different flavor. Make sure you cook them so they are a little bit crispy--mine were probably a little darker than in Kraft's picture, but not burned at all. Yum! For the reviewers who complained about bitterness---that's not the recipe, that probably came from older zucchini. Use smaller ones since they'r
Date published: 2011-05-09
Rated 4 out of 5 by from i did use dill like another reviewer suggested and it was tasty. i did use dill like another reviewer suggested and it was tasty. i also added some grated parmesan to the recipe. to save time i grated the zucchini but put the carrots and onion through the food processor, therefore this recipe came together in no time at all. it was delicious!!
Date published: 2006-09-30
Rated 4 out of 5 by from Using the shredder on the food processor made these much easier to make. Using the shredder on the food processor made these much easier to make. I made these the size of a half dollar. I left off the sour cream and only topped them with salt fresh from the skillet. Other than the smell staying in my house for 2 days, these were perfect and easy.
Date published: 2012-04-08
Rated 1 out of 5 by from Yuck. 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.
Date published: 2008-12-18
Rated 5 out of 5 by from These are pretty darn good! These are pretty darn good!! I have made this recipe twice already. I eat mine with a little dab of sour cream and chopped chives and he eats his plain. I may try mine with a dab of Greek Yogurt next time instead of the sour cream.
Date published: 2012-07-24
Rated 5 out of 5 by from I LOVE this recepie... I LOVE this recepie... I've made them a couple of times & they're always a HUGE hit. That being said they did seem like a LOT of work... but I didn't use something as helpful as a food processor either. Will do that next time.
Date published: 2011-06-23
Rated 5 out of 5 by from This recipe was delicious. This recipe was delicious. My husband loved it. That doesn't happen often. There wasn't any leftovers. I would definetly make this again. I suggest using a food processor. I lot easier. Make sure your oil is hot.
Date published: 2007-07-10
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