Recipe by Edna
"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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2 1/2 cups
peeled and shredded potatoes
eggs, lightly beaten
salt to taste
freshly ground black pepper
chopped fresh parsley
crumbled feta cheese
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.
Didn't like the flavor of the Latkes; way too much garlic for the sauce.
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!
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.
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.
Actually used this batter in a waffle iron. Delicious.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable and Feta Latkes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 132
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