Vegetable Latkes

Vegetable Latkes combine the kid-friendly appeal of the potato latke with the extra nutrition from the addition of zucchini, carrots and parsley. Sponsored by Grocery Outlet.

Who would have thought that my 12-year old Professor would eat vegetables. This is the boy who wanted plain noodles and bland food when he was old enough to express an opinion. Now he eats broccoli, Brussels sprouts and (gasp) tomato soup!

It goes to show that you should never give up introducing veggies to your kids. As they mature, so do their taste buds. And one day, your kid will tell you that asparagus isn’t that bad after all.

But it’s not all fine and dandy around the dinner table. I still sneak veggies like sweet potato, broccoli and spinach into our pasta sauce. I also mix cauliflower into the mac and cheese. And now, I’ve got carrots and zucchini hiding in my latkes.

No one noticed. And they were devoured in a flash!

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Yield: 12 Servings

Vegetable Latkes

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Vegetable Latkes combine the kid-friendly appeal of the potato latke with the extra nutrition from the addition of zucchini, carrots and parsley.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 lb carrots
• 1/2 lb zucchini
• 1 lb russet potato
• 2 eggs, large
• 1/2 cup Italian parsley
• 2 TBS all-purpose flour
• 1 1/4 tsp salt
• 1/4 tsp black pepper, ground
• 1/4 cup extra virgin olive oil

Instructions

1. Wash carrots and zucchini and scrub clean.
2. Trim the ends and using a food processor with a grating blade, shred the vegetables.
3. Wash and pee the potato.
4. Shred the potatoes with the rest of the vegetables.
5. Transfer the vegetables to a large mixing bowl, squeezing out any excess water.
6. Mix eggs, parsley, flour, salt and pepper with the vegetables.
7. In a large non-stick skillet, over medium-high heat, cover the bottom with 1/2-inch of olive oil.
8. When the oil is hot, scoop out approximately 1/4-cup of the vegetables, form into a ball, then press flat to squeeze out any excess water.
9. Pan-fry until golden brown on each side, about 2-3 minutes.
10. Remove from the oil and drain on paper towels.
11. Fry the remaining cakes in small batches. Do not over crowd the pan. Add more oil, if needed.
12. Season with additional salt if needed.

I had the opportunity to shop at The Grocery Outlet, almost like a mini warehouse experience. I was please to find low prices not only with their fresh produce, but also with pantry items and household products. The vegetables I used in this recipe were purchased from there.

I was happy to find a nice variety of organic produce and products, plus even gluten-free brands that I know and use. From kale to brie and everything in between, I enjoyed exploring and learning that low prices doesn’t mean low quality. Yes, there were some brands I was not familiar with, but I found plenty to feed my family. As it is, I shop at multiple stores to take advantage of sales and to purchase specific products to feed my family. I will definitely add The Grocery Outlet to my list of stores.

The giveaway is now closed. Congratulations to our winner, Stasi. Have fun shopping at the Grocery Outlet!

And for those of you who have a Grocery Outlet near you (you can look here for a store near you), I have a $50 Gift Card for you to win! To enter the contest:

1. Share your tips on feeding your family on a budget below in the comments.

For extra entries:

1. Follow the Grocery Outlet on Twitter and leave a comment below that you did.
2. Find your local Grocery Outlet on Facebook, like them and leave a comment below that you did.
3. Follow Family Spice on Pinterest and leave a comment below that you did.
4. Pin any one of these Vegetable Latke pictures and leave a comment below that you did.

Those eligible for the contest must live near a Grocery Outlet (store map here). Contest ends 8/31/2013.

Disclosure:  I was only provided a gift card to The Grocery Outlet so I could experience their store for myself. The opinions I expressed are my own. If I didn’t like it, I wouldn’t blog about it.