Mashed Potato Latkes with Zucchini and Dill

Dairy Free
Health score
4%
Mashed Potato Latkes with Zucchini and Dill
45 min.
8
193kcal

Suggestions

Looking for a delicious and dairy-free side dish, antipasti, starter, or snack that can be ready in just 45 minutes? Look no further! This Mashed Potato Latkes with Zucchini and Dill recipe is perfect for those with dietary restrictions and serves up to 8 people. With a total calorie count of 193 kcal per serving, it's a tasty and guilt-free option.

This unique recipe combines the classic flavors of latkes with the creamy texture of mashed potatoes and the fresh taste of zucchini and dill. It starts with boiling Yukon gold potatoes, which are then mashed together with zucchini and leek, creating a flavorful base. The mixture is seasoned with freshly ground black pepper, salt, and minced fresh dill, making it a delightful blend of savory and herby notes.

To ensure a crispy exterior, the potato mixture is shaped into patties, dredged in matzo meal, and pan-fried in vegetable oil until golden brown. The result is a crunchy, satisfying bite that pairs well with a variety of meals, from a festive holiday spread to a casual get-together with friends.

With a balanced caloric breakdown of 8.67% protein, 27.86% fat, and 63.47% carbs, this Mashed Potato Latkes with Zucchini and Dill recipe is a well-rounded side that complements any main dish. Give it a try and impress your family and guests with your culinary creativity!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 0.3 cup cornstarch 
  • large eggs 
  • teaspoons optional: dill fresh minced
  • cup leek diced
  • 0.5 cup matzo meal 
  • 1.5 teaspoons salt 
  • tablespoons vegetable oil divided
  • 1.8 pounds yukon gold potatoes cubed peeled
  • cups zucchini cubed

Equipment

  • frying pan
  • sauce pan
  • potato masher

Directions

  1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes.
  2. Add zucchini and leek, and cook 6 minutes or until tender.
  3. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
  4. Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
  5. Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat.
  6. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.

Nutrition Facts

Calories193kcal
Protein8.67%
Fat27.86%
Carbs63.47%

Properties

Glycemic Index
22.22
Glycemic Load
13.24
Inflammation Score
-4
Nutrition Score
9.2000000373177%

Flavonoids

Isorhamnetin
0.01mg
Kaempferol
1.09mg
Myricetin
0.02mg
Quercetin
0.92mg

Nutrients percent of daily need

Calories:192.61kcal
9.63%
Fat:6.05g
9.3%
Saturated Fat:1.05g
6.57%
Carbohydrates:30.98g
10.33%
Net Carbohydrates:27.96g
10.17%
Sugar:2.03g
2.26%
Cholesterol:23.25mg
7.75%
Sodium:455.96mg
19.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.23g
8.47%
Vitamin C:26.45mg
32.06%
Vitamin B6:0.39mg
19.51%
Vitamin K:18.08µg
17.21%
Manganese:0.34mg
16.92%
Potassium:539.15mg
15.4%
Fiber:3.02g
12.1%
Phosphorus:93.13mg
9.31%
Vitamin B1:0.14mg
9.1%
Folate:34.92µg
8.73%
Magnesium:34.81mg
8.7%
Iron:1.55mg
8.59%
Selenium:5.74µg
8.2%
Vitamin B3:1.58mg
7.89%
Copper:0.15mg
7.54%
Vitamin B2:0.12mg
6.97%
Vitamin A:285.8IU
5.72%
Vitamin B5:0.51mg
5.09%
Vitamin E:0.64mg
4.26%
Zinc:0.55mg
3.64%
Calcium:29.02mg
2.9%
Source:My Recipes
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