Vegetable and Feta Latkes Recipe

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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.

—SNOWFLAKE7

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Most Helpful Critical Review

Mar 14, 2012

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

—GailRT

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74 Ratings

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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!

—anton20193

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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.

—FBA

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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.

—DEBBYSK

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May 02, 2007

Actually used this batter in a waffle iron. Delicious.

—HPORTIA

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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!

—LESLIE_2130

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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!

—Babzil

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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.

Nutritional Information

Vegetable and Feta Latkes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 224
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 22 %
** Saturated Fat 3.9g 19 %
** Cholesterol 117mg 39 %
Sodium 390mg 16 %
Potassium 375mg 11 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 2.2g 9 %
Protein 7.6g 15 %
Sugars 2.9g
Vitamin A 75 %
Vitamin C 35 %
Calcium 12 %
Iron 18 %
** Thiamin 11 %
Niacin 22 %
Vitamin B6 19 %
Magnesium 10 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.