Potato-Zucchini Latkes with Parsley Lime Sauce
Published Oct 18, 2021
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Light and crispy, these potato-zucchini latkes are the new, delicious, and healthier version of the typical latke. Parsley lime sauce complements these latkes very nicely, with its slight tangy flavor and herb-filled texture.
Potato-Zucchini Latkes with Parsley Lime Sauce
Ingredients
For the latkes:
- 1 large baking potato
- 2 medium zucchinis
- ½ medium yellow onion, , peeled and quartered
- 1 large egg
- 2 tablespoons (24 g) potato starch
- 1¼ teaspoons (7.5 g) kosher or fine sea salt
- ¼ teaspoon (0.5 g) freshly ground black pepper, optional
- 1 cup (240 mL) canola oil or vegetable oil
For the parsley lime sauce:
- 1 bunch parsley, (about ¾ cup chopped)
- 1 cup (240 mL) sour cream (regular or dairy-free)
- 1 clove garlic
- ¼ cup (12 g) chopped chives
- 1 tablespoon (15 mL) toasted sesame oil
- Juice of 1 lime
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Peel the potato, then use a food processor fitted with the shredding blade to shred the potato. Alternatively, use a handheld grater to shred the potato. Then, shred in the zucchini and onion.
- Place shredded potato/onion/zucchini mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
- Place the dry, shredded mixture into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
- Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
- Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
- Drain latkes onto a paper towel lined plate or baking sheet.
- To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
- To make the sauce, place the parsley into a blender or food processor. Process until finely chopped. Then, add in the remaining ingredients and pulse until combined. Serve sauce with latkes.
Nutrition
Calories: 369kcalCarbohydrates: 11gProtein: 3gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 35mgSodium: 401mgPotassium: 332mgFiber: 1gSugar: 3gVitamin A: 377IUVitamin C: 15mgCalcium: 54mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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