3/1/2023 0 Comments Zucchini Carrot LatkesI made this one time years and years ago, but they were so good that how much I enjoyed it stuck with me.
I guess it's kind of healthy? At least you are getting lots of veggies in. I guess it is a little high in sodium, and that doesn't do my Lymphedema any favors...but they are so good! It's the breadcrumbs that add the sodium. It's a nice side dish, and makes me feel like I'm eating something decadent. I found a few recipes online that were close to the one I used, but not exact. So here's mine. Makes about 5 servings (mine was 6 per serving) 2 Medium Carrots shredded (about 2 cups) 2 Medium Zucchini shredded (about 2 cups) 1 egg, scrambled 2 Green Onions, chopped 2 tsp salt 1/2 cup bread crumbs 1. Use a cheese grater for the carrots and zucchini. I leave the skin on the zucchini. Use the thick side of the grater. 2. Sprinkle 2 tsp salt in the bowl of zucchini. Let it sit for 10 minutes, then use a cheesecloth or something similar and squeeze out the excess moisture. Add the shredded carrots to the zucchini. 3. Chop the green onion and add to the bowl. 4. Scramble the egg, mix into the veggies. Mix in the bread crumbs well. 5. Heat a little oil in a skillet until it glistens. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry until each side is golden brown. Serve with sour cream if desired. (or eat plain like I do) Oh, by the way... try not to eat the whole recipe yourself. It's a struggle for me, LOL! (Spinach balls cause me the same trouble, lol)
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