Carrot Zucchini Latkes

Diet.Guru's picture

May. 07, 2011


Zucchini 6 Ounce (2 Medium Sized)
Salt 3/4 Teaspoon , divided
Carrots 2 Ounce , peeled (5 Medium Sized)
Onion 1 Small
Low carb white bread slice 1 1/2
Eggs 4 Large , beaten
Pepper 1/2 Teaspoon
Vegetable oil 2 Cup (32 tbs) (For Deep Frying)


1. Heat oven to 300°F. Set a rack on a baking sheet.

2. Grate zucchini in a food processor fitted with shredding blade or with a box grater using the side with the largest holes. Transfer to a bowl; sprinkle with 1/4 teaspoon of the salt and toss. Let stand while you prepare the remaining ingredients.

3. Grate carrots and onion in food processor or with grater. Transfer to a large bowl.

4. Put bread on a baking sheet and toast in the oven until dried out, 10to 14 minutes. Leave oven on. Transfer bread to food processor and pulverize to make crumbs. Add crumbs, eggs, remaining 1/2 teaspoon salt, and pepper to carrots.

5. Transfer zucchini to a clean dish towel and squeeze out excess liquid. Add zucchini to carrot mixture and stir well to combine.

6. Heat 1/4 inch of vegetable oil in a large skillet over medium heat until very hot. Drop batter by heaping tablespoons into oil and flatten to 3-inch pancakes; do not crowd pan. Cook until golden brown, 3 to 4 minutes per side. Transfer to paper towels to drain; then set on prepared baking sheet and keep latkes warm in the oven. Repeat, adding more oil if necessary, making a total of 24 latkes. Serve with sour cream or a squeeze of lemon, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 843Calories from Fat 600

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1816 mg75.67%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7 g28%

Sugars 12 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet