Zucchini latkes
Votes: 12
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Zucchini latkes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. grated yellow zucchini (2 medium)
- 1/2 tbsp. grated onion
- 1/4 cup egg replacer (portions)
- 1/2 tsp salt (portioned)
- 1/2 tsp black pepper (portioned)
- 2 tbsp. grated zucchini (2 medium)
- Olive oil spray
We recommend
Recipes with similar ingredients: yellow zucchini, zucchini, onions, garlic
Cooking the dish according to the recipe:
- In a large bowl, mix together the yellow zucchini, half the onion, 1/3 cup egg replacer, 1/4 teaspoon salt, and 1/4 teaspoon pepper by hand. In another large bowl, mix together the zucchini, half the onion, 1/3 cup egg replacer, 1/4 teaspoon salt, and 1/4 teaspoon pepper by hand.
- Heat a large nonstick skillet over high heat (it's hot enough when a drop of water sizzles on the surface). Squeeze out any excess liquid from both zucchini mixtures.
Working in batches to avoid crowding the pan, carefully spoon in heaping tablespoons of each batter and press with a spatula to form pancakes.
Fry for a couple of minutes on each side until golden brown. Repeat until all the batter is used up. If desired, keep the pancakes warm in a low oven (120°C) while cooking. Serve with applesauce.
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