Latkes are a favorite Jewish dish that is a deep fried, traditionally made with potatoes and ground Matzo crackers and topped with sour cream (lots of it, for me!) For this recipe, I grated zucchini, carrots, parsnips and potatoes, with a little thinly sliced onions and parsley to make a bright and crispy Vegetable Latkes recipe.
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231 per serving
- 1 cup Potatoes, Shredded
- 1 cup Zucchini, Shredded
- 1/2 cup Carrots, Shredded
- 1/2 cup Parsnips, Shredded
- 1/2 cup Spanish Onion, Thinly Sliced
- 2 tablespoons Flat Leaf Parsley, Chopped
- 2 teaspoons Kosher Salt
- 2 Eggs, Beaten
- 1 cup Matzo Meal
Use a box, hand grater, or food processor to shred the vegetables.
Gently mix all the ingredients together.
Heat a skillet on medium heat with vegetable oil or olive oil.
Fry into patties, until both sides are golden brown. Serve with sour cream.