I love potato latkas, a fried potato pancake of my childhood, so I decided to innovate a little and make a Potato-Zucchini Latka. So easy, so tasty that I did two variations. First the more traditional variation, fried, yum, then a bit healthier, no oil, no fat, less flavor but, oh well.
Cebollina (green onion)
2 TBS flour or Matzo Meal
Grate the potato and zucchini.Chop up the cebollina (scallions) as fine as you wish, leaves and all. I never peel potatoes I do however wash them.
“When compared ounce for ounce, potato skin has more nutrients that the rest of the potato. Potato skin contains B vitamins, vitamin C, iron, calcium, potassium and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce. If you eat a medium baked potato, including the skin, you’ll get nearly 4 grams of fiber, 2 milligrams of iron and 926 grams of potassium. Be sure to wash the potato well and remove any obvious blemishes before cooking”- See more at: Eatright.org
Mix with some salt and allow to drain in a colander and then squeeze out the excess moisture and the much of the salt.
Mix the grated vegetables with the egg and flour or matzo meal.
Heat some high smoke point oil like Sunflower (Girisol) or Canola in a flying pan and spoon the mixture in. Flatten with a spoon and fry till golden brown. Then eat! I love these for breakfast.
Next the no fat variation:
Micrtowave the potato until it is soft then do everything the same way.
Instead of frying I then cook on a cast iron griddle sprayed with PAM. ( You can get PAM in PriceSmart)
Almost as good and fat free.