zucchini potato latkes

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i love latkes. they’re like heartier hash browns that you can eat for dinner: delicious, crispy, and smothered in sour cream. except for some reason i always feel guilty eating them for dinner because potatoes, oil, and sour cream don’t exactly make a balanced meal. i’ve been known to order wilted spinach at restaurants just so i can have the peace of mind that comes with eating vegetables. (i know that sounds silly, but you know what i mean, right?)

this recipe comes from the desire to be able to just eat latkes for dinner that are veggieless-guilt-free! the added zucchini adds a vegetable to your starchy dinner and adds a lightness to those potatoes that can get pretty heavy.

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zucchini potato latkes
serves 4 or 5

3 pounds russet potatoes
1 1/2 pounds zucchini
1 large yellow onion
2 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
olive oil, for frying

grate the potatoes and zucchini into separate piles. place a handful of potatoes into cheesecloth or a paper towel (or you can just use your hands), squeeze out as much moisture as possible, and place in a large bowl. complete the potato pile and move on to the zucchini. dice the onion and add to the mix.

add the eggs, flour, salt, and pepper and mix well.

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to fry (recommended): heat oil in a skillet on medium heat. pack a handful of the mixture in your hand and drop in the skillet. you will not have a patty that sticks well together, don’t worry. while the latkes are frying press down on them with a spatula; this will push out extra moisture and make them better stick together. flip after three or four minutes or when golden brown. fry about three minutes on the other side.

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to bake (fat free method): preheat oven to 350. pack a handful of the mixture in your hand and place on a sheet pan lined with parchment paper. flatten patties with a spatula or your hand. bake for 15 minutes, flip the patties, and bake another 7 minutes. patties will not be as golden brown and crispy as when you fry them. (maybe try putting the broiler on to finish them off if you love the crispy texture?)

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serve hot with sour cream or apple sauce.

note: i like to pan fry the latkes that i plan on serving that evening. i then bake the rest so they can be freezed or reheated on the stove as needed in the week to come. (the potatoes will oxidize quickly and turn gross colors so saving the batter is not an option.)

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