Sweet Potato and Zucchini Latkes

Food From Friends, Vegetables & Side Dishes

Makes 24 (2-inch) latkes

1 medium zucchini (1/2 pound), ends trimmed
1 large sweet potato (3/4 pound), peeled
1/4 cup minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons canola oil
Unsweetened applesauce (optional)

Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.

Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in two batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of the spoon as you go. Cook until the edges are golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels.

Repeat with remaining 1 1/2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce of the side, if desired.

Nutrition at a Glance

Per 2 latkes: 100 calories, 1 g fat 0 g saturated fat, 4 g protein, 20 g carbohydrate, 4 g fiber, 220 mg sodium

Make-Ahead: Latkes can be made up to 6 hours in advance and kept covered at room temperature. Reheat on a baking sheet (preferably dark bottomed) at 375 F until warmed through, about 5 minutes.