Potato and Zucchini Latkes

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Potato and Zucchini Latkes

zucchini latkes When I go grocery shopping I always buy zucchini. And then I frequently forgot about it, it ends up hidden somewhere at the bottom of the fridge – and it goes bad. Such a shame but it really does happen all the time – (don’t even get me started on how often I buy a bunch of parsley/cilantro and have to throw the whole bag away).  Not this weekend though. This past Saturday morning – well ok it was more like the afternoon by the time I got up – I did spot one remaining zucchini in the fridge – before it had a chance to go bad. So I figured latkes would make a fine breakfast. They’re so easy to make – you don’t even need a formal recipe – I just made mine up as I went along, but I did write it down so it would be easier to share. The best part is – they’re great with sour cream!

Potato and Zucchini Latkes
Prep time
Cook time
Total time
Spice up regular potato latkes by adding some zucchini into the mix. Throw in some mozzarella to add in a burst of cheesey flavor
Recipe type: Breakfast
Serves: 3
  • 2 potatoes, peeled and shredded
  • 2 small zucchini, peeled and shredded
  • 2 eggs
  • ⅔-1 cup flour, divided
  • salt, pepper to taste
  • 1 cup mozzarella, shredded
  • vegetable oil
  • sour cream
  1. In a bowl combine shredded zucchini, ½ cup flour, 1 egg and ½ cup cheese. In separate bowl do the same for the potato.  Add salt and pepper.
  2. Heat vegetable oil over medium heat and using a ladle scoop out each mixture separately and add to the pan. Cook until lightly browned then flip and cook on other side.
  3. Serve with a dollop of  sour cream.
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