Sides
Zucchini-Potato Cakes
Makes ten to twelve 3-inch cakes
Zucchini-Potato Cakes
Makes ten to twelve 3-inch cakes
A twist on the traditional potato latkes.
Nutritional information per cake: Calories 48 (48% from fat) | carb. 5g | pro. 7g | fat. 3g sat. fat 0g | chol. 12mg | sod. 200mg | calc. 9mg | fiber 1g
Ingredients
- 1 tablespoon fresh parsley
- 1 tablespoon fresh dill
- 2 small zucchinis, trimmed and cut to fit the feed tube
- 1 small to medium russet potato, peeled and cut to fit the feed tube
- 1 small shallot
- 2 tablespoons unbleached all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil, plus more as needed
Preparation
- Insert the universal blade into the work bowl of the food processor and then add the parsley and dill. Pulse to chop, about 5 to 6 long pulses. Leave the herbs in the work bowl.
- Replace the universal blade with the medium shredding disc. Shred the zucchini and then the potato. Wrap the vegetables in a clean kitchen towel and wring over the sink to squeeze out any excess liquid.
- Transfer to a mixing bowl. Toss with the flour, salt, and pepper and gently mix to fully combine. Add the egg so that the mixture just holds together.
- Put the oil into a large nonstick skillet over medium to medium-high heat. Once oil is hot, use a heaping tablespoon per cake, drop the batter into the pan. Use the back of the spoon to flatten out the cakes into 2-1/2-inch rounds. Cook in batches, about 4 to 5 at a time, being careful not to crowd the pan. Cakes should take about 1-1/2 to 2 minutes per side or until crisp and browned. Add additional oil to the pan if needed.
- Keep cakes by holding in a 200°F oven on a rack set in a baking pan. Serve warm.
