(makes 35-40 latkes) 4 medium zucchini (washed and unpeeled) 1 large potato (washed and unpeeled) 1 medium onion (peeled) 1 cup whole wheat flour (more, if needed) 1 teaspoon baking powder 1/2 cup egg beaters 2 cloves garlic (crushed) 2 tablespoons chopped scallions 2 tablespoons chopped parsley 1 teaspoon salt pepper to taste 2 egg whites (beaten until stiff) Canola oil for frying Julienne potato and zucchini in food processor. Pour processed vegetables into large mixing bowl. Grate onions in processor and add to potato/zucchini mixture. Drain off excess liquid. Add flour, baking powder, egg beaters, garlic, scallions, parsley, salt and pepper. Mix well. Gently fold in stiffly beaten egg whites. If mixture doesn't have enough body for frying, gently fold in 1/4 to 1/2 cup of additional flour. To fry, heat 1/2 inch of oil in pan and drop latkes by spoonfuls. For flat latkes, gently press down with spatula. Fry until golden brown on both sides. Turn only once. Drain well on paper towels. Serve immediately. Note: Zucchini latkes can be reheated, but they are best eaten, like potato latkes, fresh from the frying pan.
1-1/2 pounds potatoes 1 egg, beaten 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 cup EACH chopped onion, coriander, tomatoes, cashews 2 tablespoons EACH chopped green, red bell peppers 1 teaspoon EACH salt, curry powder, minced ginger, jalapeno Olive oil for frying Cook potatoes in boiling water until tender. Cool under cold running water. Peel when cool enough to handle. In mixing bowl, mash with fork or masher. Blend in egg, flour, and baking powder. Add onion, coriander, tomatoes, cashews, peppers, salt, curry, ginger, and jalapeno. Mix well. Shape into 8 balls; form into patties in one layer on a platter. Cover and refrigerate until ready to fry. In large non-stick skillet, heat enough oil to cover bottom of pan over medium heat. Cook two at a time, until crisp and golden brown on one side, about 2 minutes. Turn and cook on other side, adding oil as needed. Remove to platter and keep warm in 200 F oven until all patties are fried. Makes 8 servings.
4 teaspoons canola or olive oil, divided 3 medium Idaho potatoes 10-ounce package frozen chopped spinach, thawed, squeezed dry 1 medium onion 1 or 2 carrots 2 tablespoons minced fresh dill (or 2 teaspoons dried dill) 2 eggs plus 2 egg whites (or 3 eggs) 1/4 cup flour (white or whole wheat) 1/2 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon pepper Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 F. Line 2 baking sheets with aluminum foil; spray with non-stick spray. Brush each pan with 1 teaspoon of oil. (Or use 2 non-stick baking sheets and brush each one lightly with oil.) Peel potatoes, or use unpeeled after scrubbing well. Using the grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert a steel knife and process spinach, onion, carrots, and dill, until fine. Add grated potatoes, egg, egg whites, and remaining 2 teaspoons oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450 F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan on the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Serve immediately. Yield: about 24 medium latkes or 6 dozen miniatures. These can be frozen.