Traditional potato latkes are one of the most well-known and, unfortunately, least healthy parts of Hanukkah. While there’s always room to indulge in holiday food in moderation, this healthier spin on latkes offers the same delicious flavor with the addition of various nutritional benefits. Not only do zucchini latkes contain plenty of protein and vitamins A and C, but they also have less than 130 calories for four latkes. Delicious and a nutritional powerhouse — it’s a win-win.
Makes 16 latkes
- 1 cup shredded zucchini
- 4 eggs
- ¼ cup whole-wheat flour
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Shred zucchini using the large holes of a cheese grater. Squeeze out excess moisture using a cheese cloth or paper towel.
- In a bowl, combine zucchini, eggs, flour and garlic powder and stir well. Heat oil in a skillet over medium heat. Drop batter in by the spoonful and cook each side until golden brown, about 2 to 4 minutes per side.