Zutaten für Baked Zucchini Potato Latkes
- 2 cups shredded zucchini
- 2 cups shredded potatoes
- Low Fat Cheddar Cheese
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped white onion (optional)
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon olive oil
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Zubereitung von Baked Zucchini Potato Latkes
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- In a large bowl, combine shredded potatoes, zucchini, egg, flour, salt, pepper, and optional onion. Mix well.
- Heat olive oil in a small skillet over medium heat. Test a small amount of the latke mixture in the hot oil. If it sizzles slightly, the oil is ready. Otherwise, continue to heat the oil
- Drop spoonfuls of the mixture onto the prepared baking sheet, leaving some space between each latke.
- Bake for 20-25 minutes, or until golden brown and cooked through. Flip halfway through for even cooking.
- Serve immediately with your favorite toppings, such as sour cream, applesauce, or chives.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
12g
Fat
7g
Carbs
8g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Appetizers Lunch Potatoes Vegetables American Canadian Oven Easy Holiday Event Low Fat Vegetarian Dietary Hanukkah Low Saturated Fat Low Calorie Low In Something Squash Equipment Zucchini
