Vegetable and Feta Latkes Recipe - Allrecipes.com
Vegetable and Feta Latkes Recipe
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Vegetable and Feta Latkes
What’s the key to crispy latkes? Watch this video and find out. See more

Vegetable and Feta Latkes

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"There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra."

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Ingredients Edit and Save

Original recipe makes 8 to 12 latkes Change Servings
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Directions

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

Most Helpful Positive Review
Jan 14, 2007

Instead of zucchini I used a ton of spinach! I sprayed pam into a pan, got a nice crust on each side, and then baked at 375 for about 9 minutes (I made big latkes) They were delicious! Try the spinach, mmmm.

 
Most Helpful Critical Review
Mar 14, 2012

Didn't like the flavor of the Latkes; way too much garlic for the sauce.

 
Mar 29, 2007

This recipe was really great. I changed it up a bit - I added green beans, potatos, zuchini and parmesean. I baked the batch in muffin pans so the liquid from the eggs would not run. I cooked them for about 25 minutes until the tops were browning. Great!

 
Sep 23, 2003

This was was quite labor intensive (with the grating & frying) but yummy. I only used 1/4 cup of the feta as my husband sometimes doesn't like some dishes with too strong a taste. Next time though I'll use the 1/2 cup stated in the recipe. I'd also suggest trying 2 eggs instead of 3 as the mixture was pretty soft.

 
May 25, 2003

These are as good as they sound, and worth the time (allow plenty since those veggies contain a lot of moisture). I added a quarter cup of matzo meal to make up for using large eggs, and added about a third of a cup of shredded onion as someone suggested. Perfect. Served them with a dollop of sour cream.

 
May 02, 2007

Actually used this batter in a waffle iron. Delicious.

 
May 25, 2003

I love latkes. This one is simply mouth-watering! Even my 12 year old loves them and doesn't mind helping make them into balls (it doesn't stick to your fingers) The left overs were better than the night I made them as the feta cheese had a chance to "mingle"! Hot or cold, these are great! Of course, any recipe that makes use of zucchini is #1 in my recipe book!

 
Jan 07, 2007

These were incredible! Such a healthy veggie meal and yet so satisfying. You know it's good for you when your meal has so many different colours. I didn't have any zucchini so I subbed cucumber for it but it made no difference. I also needed an extra spoonful of flour but that may be due to me being lazy with squeezing the vegetables properly. With the addition of that it held together perfectly and made just the right amount. I served it for lunch with some leftover Black Bean and Corn Salad (also from this site) and they complimented each other very nicely. I feel really healthy after this meal and I just can't wait to make it again!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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