Sweet Potato & Zucchini Latkes

Ingredients:

• 1 medium zucchini (1/2 lb.) ends trimmed
• 1 large sweet potato (3/4 lb.) peeled
• 1/4 cup minced onion
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 tbsp. canola oil
• unsweetened applesauce (optional)

Makes 24 (2-inch) latkes

1.  Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1 /2 tablespoons of the oil in a large skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of a spoon as you go. Cook until edges are golden, 1-2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/ 2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Latkes are the official potato pancakes enjoyed during the Hanukkah season but you can enjoy these treats year round. These potato pancakes are colorful, flavorful and good for you. You won't even need the applesauce to go with these treats they're that nice. Prepare the potato batter before you cook these treats so they won't get soggy. Pour off any excess liquid while cooking so they are golden and crisp. Also, be very careful when you're pressing down on them because they are very delicate when cooking in the pan.