Veggie Latkes

  • 2 medium russet potatoes
  • 1 small carrot
  • 1 small zucchini
  • 3/4 cup shredded cabbage
  • 1 small onion
  • 1 large rib celery
  • 1/4 cup flour
  • 2 eggs
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper to taste
  • 1/4−1/2 teaspoon granulated garlic
  • 1/2 teaspoon parsley
  • With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. 
  • Cut the celery into long very thin strips. 
  • Stack carrot,zucchini, and celery together and cut into 2 inch long pieces. Julienne the onion. 
  • When all vegetables are cut, grate the potatoes. Mix the grated potato with the flour and toss lightly. 
  • Add seasoning and remaining vegetables. Toss well to mix thoroughly. Beat eggs until well mixed. 
  • Combine with veggie mixture until eggs are well distributed.
  • Pour a little olive oil into a frying pan and heat over medium high heat.
  • When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake. 
  • Don't make them too big or to thick for the middle will get mushy. 
  • Fry until golden brown, then turn over and sprinkle with the cheese.
  • Fry until second side is brown. Keep warm until the remainder of the batter is fried.
  • Serve hot.
You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing. Enjoy, these are practically guilt free!

Post a Comment