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Main dishes

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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What You Need

1
lb.   carrots, peeled
1/2
lb.   zucchini
1
small  onion
2
 eggs, beaten
3
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
1
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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