Vegetable and Feta Latkes

Vegetable and Feta Latkes
prep: 15 mins
cook: 6 mins
serving: 6

Nutrition Facts

each serving
KCal 225
Carbs 17g
fiber 2g
Protein 8g
Fat 15g
Saturates 4g
Sugars 17g
Salt 0.39g
Fruit/Veg Portion -

Ingredients

all 11 types
  1. 2 ½ cups grated zucchini
  2. 1 cup peeled and shredded potatoes
  3. 1 cup shredded carrots
  4. ½ teaspoon salt
  5. 3 eggs, lightly beaten
  6. salt to taste
  7. freshly ground black pepper
  8. ¾ cup matzo meal
  9. ½ cup chopped fresh parsley
  10. ½ cup crumbled feta cheese
  11. ¼ cup vegetable oil

Directions

3 steps in total
Step 1

Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

Step 2

In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.

Step 3

Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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