Garden Vegetable Latkes
Crispy, golden, and packed with fresh produce, Garden Vegetable Latkes are a vibrant twist on the classic potato pancake. This versatile recipe combines zucchini, carrots, and russet potatoes with aromatic garlic and onion for a flavor-packed bite that's both savory and slightly sweet. The key to their perfect texture lies in thoroughly squeezing out excess moisture from the grated vegetables, guaranteeing latkes that are irresistibly crispy on the outside and tender on the inside. Seasoned with paprika, black pepper, and fresh parsley for a subtle kick, these latkes make a delightful appetizer, side dish, or vegetarian main. Serve them warm with a dollop of tangy sour cream or sweet applesauce for a crowd-pleasing dish that's as comforting as it is colorful. Whether you're whipping these up for Hanukkah or a casual dinner, these vegetable latkes are sure to steal the spotlight! Keywords: vegetable latkes, zucchini latkes, crispy latkes recipe, vegetarian latkes recipe, garden-inspired recipes.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium carrots
- 2 medium russet potatoes
- 1 small yellow onion
- 2 small garlic cloves
- 2 large eggs
- 0.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground paprika
- 0.25 cup vegetable oil
- 2 tablespoons chopped fresh parsley (optional)
- to taste sour cream or applesauce (for serving)
Instructions
Wash and peel the zucchini, carrots, and potatoes. Using a box grater or food processor with a grating blade, grate all the vegetables into a large mixing bowl.
Peel and finely grate the onion and garlic cloves. Add them to the grated vegetables.
Place the grated vegetables into a clean kitchen towel or cheesecloth. Firmly squeeze out as much liquid as possible to prevent soggy latkes.
Return the squeezed vegetables to the bowl. Stir in the eggs, flour, baking powder, salt, black pepper, and paprika until the mixture is well combined. If using, fold in the chopped fresh parsley for extra flavor.
Heat the vegetable oil in a large, nonstick skillet over medium-high heat. Once the oil is hot (but not smoking), scoop approximately 2 tablespoons of the vegetable mixture and flatten it into a patty shape.
Carefully place the patties into the skillet, making sure not to crowd them. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the pan if necessary.
Serve the latkes warm with a dollop of sour cream or applesauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 7790 mg | 339% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 41.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3625 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
