Zucchini Latkes

Zucchini Latkes
Makes approx: 9

4 medium zucchini
1 medium onion
1 medium carrot
1/4 cup of chopped fresh parsley
1/3 flour or matzo meal
1/2 teaspoon baking powder
2 eggs
3 tablespoons chopped parsley
½ teaspoon of kosher salt or coarse salt
freshly ground black pepper
olive oil spray

Grate the zucchini (no need to peel), onion and carrot on a box grater or in food processor fitted with shredding disk.

Transfer to a mixing bowl, add parsley and mix vegetables together until equally distributed

Next is a very important step! Grab handfuls of the grated vegetables and squeeze out as much excess liquid as possible, placing on a plate. Drain excess liquid from bowl and returned squeezed out veggies to bowl.

Mix in flour, baking powder, salt and pepper, toss together to coat. Stir in egg and mix until well blended.

Preheat oven to 450

In a nonstick skillet over medium high heat sprayed with nonstick cooking spray, spoon about 1/3 of a cup of the mixture into the skillet and press down with a spatula or wooden spoon to form a circle shape. I used a large non stick skillet and could make three at a time.

Allow to lightly brown and then flip over with spatula and allow other side to lightly brown.

Transfer to a non stick baking tray or baking tray that has been lightly coated with non stick spray.

Bake in oven for approximately 10 minutes, flip over and bake for another 5 to 10 minutes or until golden brown...mmm OH SO YUMMY!!

Makes approx 9

Calories 47.3
Total Fat 1.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 47.2 mg
Sodium 47.4 mg
Potassium 101.2 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.7 g
Sugars 0.3 g
Protein 2.3 g