Vegetable Latkes

Health score
1%
Vegetable Latkes
45 min.
20
98kcal

Suggestions


If you're looking to add a delightful twist to traditional latkes, our Vegetable Latkes are the perfect side dish for any occasion. Bursting with vibrant colors and nutritious ingredients, these crispy treats are a fabulous way to enjoy vegetables. Combining finely chopped broccoli, carrots, zucchini, and spinach, they not only provide a delicious taste but also a wealth of vitamins and minerals. Ideal as an antipasti or starter, these latkes are versatile enough to be served at family gatherings, parties, or as a quick snack during the week.

The golden, crispy exterior of each latke is contrasted by a moist, flavorful interior, making them irresistible. The addition of scallions adds a subtle onion flavor that complements the veggies, while the egg whites give the batter a light, airy texture. Paired with a dollop of sour cream, these latkes offer a perfect balance of creaminess that enhances every bite.

With a preparation time of just 45 minutes, you’ll find that whipping up a batch of Vegetable Latkes is both quick and satisfying. Each serving contains only 98 calories, making them a guilt-free indulgence. So why not treat yourself and your loved ones to this delicious recipe? They are bound to become a favorite in your kitchen, as both adults and kids enjoy them alike!

Ingredients

  • cup broccoli very finely chopped
  • 0.8 cup carrots peeled very finely chopped
  • 0.8 cup corn oil for frying
  •  eggs 
  • cup matzo meal 
  • 0.8 cup onion grated
  • teaspoons salt 
  •  scallions finely chopped (not including bulbs)
  • 20 servings cup heavy whipping cream sour
  • 0.8 cup pkt spinach very finely chopped
  • tablespoons sugar 
  • 1.5 cups water 
  • cup zucchini peeled very finely chopped

Equipment

  • bowl
  • frying pan
  • paper towels
  • hand mixer

Directions

  1. In a large bowl, combine matzo meal, salt, and sugar. Set aside.
  2. Separate egg whites and yolks. Beat egg yolks, and combine with water.
  3. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
  4. Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture.
  5. Add grated onion, zucchini, broccoli, spinach, carrots, scallions, and sun- dried tomatoes if you're using them.
  6. Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Turn and fry for another few minutes until the other side is done.
  7. Drain on paper towel.
  8. Serve with sour cream.Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan.
  9. Taste
  10. Book, using the USDA Nutrition Database
  11. add notes my notes
  12. edit my notes
  13. done

Nutrition Facts

Calories98kcal
Protein12.31%
Fat49.59%
Carbs38.1%

Properties

Glycemic Index
12.75
Glycemic Load
1.22
Inflammation Score
-6
Nutrition Score
5.0043477752934%

Flavonoids

Luteolin
0.05mg
Isorhamnetin
0.3mg
Kaempferol
0.49mg
Myricetin
0.01mg
Quercetin
1.65mg

Nutrients percent of daily need

Calories:97.51kcal
4.88%
Fat:5.43g
8.35%
Saturated Fat:1.79g
11.2%
Carbohydrates:9.38g
3.13%
Net Carbohydrates:8.69g
3.16%
Sugar:2.43g
2.7%
Cholesterol:56.18mg
18.73%
Sodium:262.59mg
11.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.03g
6.06%
Vitamin A:1111.3IU
22.23%
Vitamin K:15.52µg
14.78%
Selenium:7.27µg
10.38%
Vitamin C:6.52mg
7.91%
Vitamin B2:0.12mg
7.06%
Phosphorus:51.38mg
5.14%
Manganese:0.1mg
4.95%
Folate:17.76µg
4.44%
Vitamin E:0.55mg
3.63%
Vitamin B6:0.07mg
3.52%
Iron:0.6mg
3.35%
Vitamin B5:0.33mg
3.34%
Vitamin B1:0.05mg
3.23%
Potassium:106.58mg
3.05%
Calcium:29.54mg
2.95%
Fiber:0.69g
2.78%
Vitamin B12:0.14µg
2.38%
Magnesium:9.18mg
2.3%
Zinc:0.33mg
2.22%
Vitamin B3:0.42mg
2.11%
Vitamin D:0.26µg
1.76%
Copper:0.03mg
1.59%
Source:Epicurious