Main dishes

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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neecee4646

posted:5/7/2013

A healthier alternative to potato pancakes. Very Good.

roxannac99

posted:7/24/2012

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.

Scubarella1

posted:7/23/2012

Delish! I didn't think it was a hassle and it was nice to have a different way to use up zucchini (which I don't even like!)

emilee1988

posted:4/16/2012

I made this tonight and it was amazing. I didn't use the sour cream or chives, however. I bought pre shredded carrots to save a little time. Definately will make this again!

jvalero

posted:4/7/2012

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.

vcl06

posted:8/3/2011

AWESOME!!!! be sure not to use too much egg though, otherwise it can turn out a little spongey.

mlahav

posted:7/6/2011

I loved them, you can use them as a side dish or to eat them by themselves.

isispunk2002

posted:7/3/2011

This was VERY good! Unfortunatly, my daughter did not like it but that has been the case with anything zucchini. My 1 year old liked it. Was very good without the sour cream as long as the cake is hot!

Bygrace73

posted:6/23/2011

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.

susanc49

posted:5/9/2011

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