Delicious and Healthy Zucchini Potato Latkes Recipe
As a chef, experimenting with different ingredients and combinations is an essential part of my craft. This time, I present to you my latest discovery – the Baked Zucchini Potato Latkes recipe!
For those not familiar, latkes are traditional Jewish potato pancakes that are usually fried. But why fry when you can bake? My recipe replaces frying with baking, making this version much healthier and lighter while still maintaining the crispy exterior and fluffy interior that we all love in our latkes.
To add to the flavor, I incorporate zucchini into the mix along with some garlic powder, dill, salt, and pepper. The combination of these ingredients creates a mouthwatering dish that everyone will enjoy.
This recipe is perfect for any occasion – from Hanukkah family dinners to Sunday brunches. It’s easy to make, delicious to eat, and makes a great choice for anyone looking for a gluten-free meal.
So whether you’re a fan of crispy latkes or just love trying out new recipes in your kitchen, give this baked zucchini potato latke recipe a try!
Why You’ll Love This Recipe
Friends, Ahoy!
This baked zucchini potato latkes recipe is a must-have for all the food enthusiasts out there. Not only is it filled with juicy and wholesome ingredients, but it also carries out an elegant presentation that’ll leave you drooling. You’ll love this recipe because it combines the perfect balance of flavors and nutrition to create a delicious and healthy snack.
The combination of potatoes and zucchini creates a crispy and delicious base that’s perfect for any savory dish. The mild sweetness of potato balanced with the powerful punch of zucchini will transport your taste buds to heaven. Plus, it’s a fantastic way to sneak in some vegetables while enjoying a munchable treat.
You’ll also love this recipe because it’s versatile! It can be served as a stand-alone snack or paired with multiple dishes, such as roasted chicken, salads, or light soup. The possibilities are endless when it comes to serving these crispy latkes.
Lastly, and perhaps most importantly, this baked zucchini potato latkes recipe is super easy to make. With only ten ingredients, including salt, pepper, garlic powder, flour, egg, low-fat cheddar cheese, dill, zucchini, onion & potatoes- you’re all set to hop into your kitchen and show off your culinary skills. Just follow my step-by-step directions carefully and enjoy the compliments flying all around the table!
So what are you waiting for? Get yourself in the kitchen and start creating these tantalizing baked zucchini potato latkes!
Ingredient List
To make these Baked Zucchini Potato Latkes, we’ll need the following ingredients:
- 2 medium zucchinis, grated
- 1 medium russet potato or Yukon Gold potato, peeled and cut into small pieces
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour or matzo meal if you’re making gluten-free latkes
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, divided
- Optional: Add some flavor to your latkes with shredded low-fat cheddar cheese.
- Olive oil for drizzling over the latkes.
Note that this ingredient list will make about six latkes. If you are feeding a crowd, simply double or triple the recipe as necessary.
The Recipe How-To
Now that we have gathered all the required ingredients in the kitchen, let’s start with the fun part – making the tasty baked zucchini potato latkes!
Step 1: Prep Work
Begin by preheating your oven to 425 degrees F (218 degrees C). Lightly coat a large baking sheet with olive oil and set it aside.
Next, peel and grate 2 medium zucchinis, 1 medium russet potato, and 1 small onion. Squeeze out excess moisture and place the grated vegetables into a large mixing bowl.
Step 2: Adding Flavors
Now it’s time to add some delicious flavorings. In the vegetable mixture, stir in 1 beaten egg, 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 2 tablespoons fresh chopped dill.
Mix all ingredients together until fully incorporated.
Step 3: Shaping Mixture
Using a tablespoon or cookie scoop, scoop the mixture onto the baking sheet. Flatten each latke with your fingers, making them 1/4 inch thick.
Latkes should be spaced about an inch apart on the baking sheet.
Bake in the preheated oven for approximately 20-25 minutes or until both sides are golden brown and crisp.
Step 4: Ready to Serve!
Once done, remove latkes from the oven and serve immediately, topped with some low-fat cheddar cheese or sour cream, if desired. These baked zucchini potato latkes are sure to be a hit!
That’s it! Enjoy your homemade baked zucchini potato latkes, which are healthy and full of flavors.
Substitutions and Variations
Looking to mix things up? Here are some substitutions and variations that you can try when making Baked Zucchini Potato Latkes recipe:
– Gluten-free: Swap out the all-purpose flour for a gluten-free alternative, like almond flour or coconut flour. You can also use matzo meal or potato starch as a gluten-free substitute.
– Sweet potato: Replace the regular potatoes with sweet potatoes for a delicious twist. The sweetness of the potatoes will bring a unique flavor to the latkes.
– Butternut squash: Another great substitution for potato is butternut squash. The sweetness and nuttiness of the squash will add depth of flavor to the latkes.
– Courgette fritters: Use courgettes (zucchini’s cousin) instead of zucchinis for a similar taste with a different texture.
– Vegetable fritters: Experiment with chopped vegetables like carrots, beets, or bell peppers, mixed in with your zucchinis and potatoes for added nutrition and flavor.
– Corn fritters: Incorporate corn kernels for extra sweetness and crunch. These fritters taste great and could also add sunny color to your baking sheet.
– Cheese options: Want to add more richness? Use sharp cheddar cheese or experiment with different cheeses like gruyere, feta, or blue cheese for variation in taste.
Overall, this recipe is versatile enough to accommodate anything you’d like to include. Experiments may result in uniquely flavored fritters that are perfect fits for every taste bud!
Serving and Pairing
Once you’ve baked a batch of these crispy zucchini potato latkes, it’s time to serve them up for all to enjoy. These delicious latkes can be eaten on their own as a mouth-watering snack or appetizer or served as part of your main meal.
I like to accompany mine with a little bit of sour cream or Greek yogurt. It helps to balance out the saltiness of the latkes and adds a creamy texture to the dish. A dollop of homemade applesauce on top is also tasty for those with a sweet tooth.
If you’re looking to elevate your dish, try pairing these latkes with a simple side salad featuring fresh greens dressed with olive oil and vinegar or lemon juice. Alternatively, they can be paired with roasted vegetables such as Brussels sprouts, carrots or cauliflower for a more hearty and filling meal.
For an extra touch of flavor, top off your latkes with some fresh chives or chopped dill. You can also experiment with different herbs and spices like garlic powder, black pepper or paprika.
No matter how you choose to serve and pair them, I trust that these fantastic zucchini potato latkes will not disappoint in terms of taste and texture.
Make-Ahead, Storing and Reheating
It’s always helpful to prepare your dishes ahead of time, especially when you have a lot on your plate. Thankfully, these Baked Zucchini Potato Latkes can be made ahead of time and stored properly for future use.
To make these latkes ahead of time, simply follow the recipe instructions up until the baking stage. Once the latkes are assembled, place them on a baking sheet and cover them tightly with plastic wrap. Refrigerate the latkes for up to 24 hours before baking.
If you’re looking to store these latkes for longer, they also freeze well. Place the baked latkes in an airtight container or Ziploc bag and freeze for up to 2 months. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight and reheat in a preheated 350-degree oven for 10-15 minutes, or until heated through.
For those who prefer a crispy latke, it’s recommended that you reheat them in the oven on a baking sheet instead of using the microwave. Simply pop them in the oven at 350 degrees for about 10 minutes or until they become crisp again.
Lastly, it’s important to note that reheating latkes can sometimes cause them to lose some of their original crispiness. However, by storing and reheating them properly, you can still enjoy their tasty flavors without sacrificing their delicious texture.
Tips for Perfect Results
Achieving perfect results with baked zucchini potato latkes is not a difficult feat, but it does require careful attention to detail. As an experienced chef, I have several tips that will help ensure your latkes turn out crispy, flavorful, and perfectly cooked every time.
1. Grating the vegetables properly
The secret to making great zucchini potato latkes lies in properly grating the vegetables. Use a box grater or food processor to shred the potatoes and zucchinis, then use a clean kitchen towel to squeeze out as much moisture as possible. This will result in crispy latkes that are not soggy or gummy.
2. Using the right combination of ingredients
To achieve the perfect balance of flavors and textures, use the right combination of ingredients. Yukon gold potatoes work well in this recipe as they are starchy and hold up well when cooked. Zucchinis add moisture and flavor, while low-fat cheddar cheese brings some saltiness and creaminess to the dish.
3. Seasoning with care
Adding too much or too little seasoning can make or break this recipe. Be cautious when adding garlic powder, dill, salt, and pepper; start with small amounts and taste as you go. Remember that it’s always easier to add more seasoning later than to remove an excessive amount.
4. Preheating the oven
To get crispy latkes, preheat your oven to 425 degrees Fahrenheit before baking them on a lined baking sheet. This will ensure the heat reaches all parts of the latkes evenly without sticking or burning.
5. Choosing the right cooking method
While traditional potato latkes are fried in oil, baking them is a healthier alternative that still yields crispy results. If you have a convection oven, use it for even better browning.
By following these tips for perfect results, you’ll be able to make delicious baked zucchini potato latkes that everyone will love. They’re great for brunches or as a side dish at dinner parties!
FAQ
As with any recipe, there may be questions and concerns that arise during the cooking process. Below are some frequently asked questions and answers about the Baked Zucchini Potato Latkes Recipe to help ensure a smooth cooking experience.
What is the difference between latkes and potato pancakes?
While both latkes and pancakes share common ingredients like potatoes and eggs, latkes have a unique touch due to the addition of baking powder, matzo meal, and sometimes milk. On the other hand, potato pancakes are typically made without these ingredients and can be made using mashed potatoes, cooked or raw.
Why are my latkes not crispy?
Hey there! If you’re struggling to get perfectly crispy latkes, there might be a couple of things you need to check. Firstly, take a look at your cooking process — are you perhaps cramming too many latkes into the pan? This can lead to steaming instead of crisping up, so make sure there’s plenty of space in there. Another thing to keep in mind is the temperature of your oil. If it’s not hot enough, your latkes might end up limp instead of crispy. Keep reading for some more tips on how to get those latkes just right.
How do you get crispy latkes?
To ensure steam is released from the latkes and they stay crisp, it’s best to let them drain on a wire cooling rack after frying. Once they’re cooled, gently place them on an ungreased and unlined cookie sheet. When ready to reheat, simply preheat your oven to 375 degrees and bake for 10 minutes (7 if using convection) until heated through. For crispier latkes, I recommend using a convection oven setting.
Can I shred potatoes the night before for latkes?
When preparing a large batch of latkes, it’s possible to save time by shredding the potatoes one day prior. However, it’s recommended to mix in some citrus, such as lemon juice, to the batter. Doing so will assist in maintaining the potatoes’ freshness, particularly when it’s time to fry them up.
Bottom Line
As I complete this recipe article, I can confidently say that my Baked Zucchini Potato Latkes recipe is a must-try for anyone who loves crispy, savory and easy-to-make latkes.
With the perfect combination of grated potato and zucchini, shredded low-fat cheddar cheese, beaten egg and flour mixed with delightful dill and garlic powder, these latkes will become an instant favorite that everyone will enjoy.
Not only are these baked zucchini potato latkes healthier than traditional fried potato cakes, but they also offer endless variations to satisfy all types of dietary preferences, including gluten-free or even incorporating other vegetables such as butternut squash or sweet potato.
So what are you waiting for? Don’t miss out on the chance to taste perfection in every bite with my mouth-watering Baked Zucchini Potato Latkes recipe. Trust me; your taste buds will thank you!
Baked Zucchini Potato Latkes Recipe
Ingredients
- 1 zucchini (large)
- 1 potato (large, peeled)
- 1/2 cup low-fat cheddar cheese (shredded)
- 1/4 cup flour
- 1/2 white onion (chopped)
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dill
- 1/2 teaspoon garlic powder
Instructions
- shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
- drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
- mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
- form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
- serve with sour cream with chopped green onion mixed inches.
Add Your Own Notes
Nutrition
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