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Zucchini Cheese Potato Latkes

Zucchini Cheese Potato Latkes

This makes enough for about four hungry people or six regular people, all depending on how long ago they ate before you started to fry these up…


1 medium sized onion
2 eggs
2 medium zucchinis, scrubbed and washed well
4 medium potatoes, peeled
¼ cup breadcrumbs (if you don’t have, you can use matzo meal)
½ cup yellow cheese such as parmesan or mozzarella, shredded
2 stalks fresh parsley, chopped, optional
½ tsp. salt
¼ tsp. pepper
2 T. mustard, Dijon or Spicy Yellow
2 T. – 4 T. oil
Oil baking spray


In a food processor fitted with the sharp “S” blade, puree the onions completely.
Add the eggs and puree one more minute.
Change the blade to the shredding device.
Shred the zucchinis and potatoes onto the onion mixture.

Pour this vegetable mixture out into a large bowl and add the breadcrumbs, cheese, and fresh parsley. (Adding it in really adds to the nice look and taste of this recipe. I only wrote it’s optional in case you have fussy little people who won’t eat them if they see ‘those green things’ coming out of their latkes…) Add in the salt, pepper and mustard. Mix well by hand.

Take out a large frying pan and spray it well with a thin coating of baking spray.
Add 1-2 Tablespoons of oil to this and start to heat it on a medium to high flame. You will use the other tablespoons of oil when frying up the second batch.

Form small patties out of the cheese/vegetable mixture with the help of a tablespoon and place them by spoonfuls onto the hot pan.

Using your spoon, shape them a bit more to make them look nice while they are on the pan. Flatten slightly with a spatula.

Let them sizzle until browned on the first side, then flip and do the same to the other side.
You’ll be nicely surprised to see that this small amount of oil is sufficient to do the trick of ‘frying’ your latkes to a nice crunchiness. When they are done, lay them out on a flat plate that is lined with one or two paper towels, to drain them of the outside oil a bit more.

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