Mashed Potato Latkes With Zucchini And Dill Recipe

Name: Mashed Potato Latkes With Zucchini And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cubed peeled Yukon gold potato (about 1 3/4 pounds); 2 cups cubed zucchini; 1 cup diced leek; 1/4 cup cornstarch; 2 teaspoons minced fresh dill; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 large egg; 1/2 cup matzo meal; 3 tablespoons vegetable oil, divided

Servings: persons

4 cups cubed peeled Yukon gold potato (about 1 3/4 pounds)
2 cups cubed zucchini
1 cup diced leek
1/4 cup cornstarch
2 teaspoons minced fresh dill
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 cup matzo meal
3 tablespoons vegetable oil, divided

1
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes. Add zucchini and leek, and cook 6 minutes or until tender. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
2
Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
3
Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups cubed peeled Yukon gold potato (about 1 3/4 pounds), 2 cups cubed zucchini, 1 cup diced leek, 1/4 cup cornstarch, and more.

Yes, Mashed Potato Latkes With Zucchini And Dill falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potato Latkes With Zucchini And Dill

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