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.

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!

Not only is it difficult to serve healthy meals that will make 5 different sets of taste buds happy. But to keep my grocery list for this family of 5 within a reasonable budget is my other challenge. I am blessed to be a stay-at-home mom, and that doesn’t go without the necessary financial sacrifices.

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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

• ½ lb carrots
• ½ lb zucchini
• 1 lb russet potato
• 2 eggs, large
• ½ cup Italian parsley
• 2 TBS all-purpose flour
• 1 ¼ teaspoon salt
• ¼ teaspoon black pepper, ground
• ¼ 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 ½-inch of olive oil.
8. When the oil is hot, scoop out approximately ¼-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.

Nutrition Information:

Yield:

12

Serving Size:

1 latke
Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 272mgCarbohydrates: 11gFiber: 2gSugar: 1gProtein: 3g

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