100 calorie Sweet Potato and Zuke Latkes

Posted by amanda in breakfast, budget, easy, healthy, recipe, sweet potato, vegetable, vegetarian, zucchini

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3 100-cal latkes with astro biobest plain yogurt!

I love love love latkes and regularly order them when I'm out for brunch, but I know they're not the healthiest way to eat a potato. Some experimenting with different grate-ables led me to this combo, which significantly improves the nutrition factor, and minimizes the caloric intake. Plus, this is a great way to use zucchini (I'm always wondering what the heck to do when I'm not making it into a risotto or my mom's curry-zucchini soup (coming soon!).

You'll need:

1 medium zucchini (funny ends sliced off)
1 big sweet potato (peeled)
1/4 cup onion (chopped as finely as possible, unless you really love onion and want longer strings in your latkes)
1 large egg, lightly beaten
3 tbsp canola oil
salt and pepper to taste

optional: plain yogurt (instead of sour cream) or your favorite applesauce (if you're that kind of latke person...I've never understood the applesauce thing)

Do: (do these things in order - you want to prepare the batter RIGHT before cooking to keep things from getting soggy, and while cooking, pour off any excess liquid for the same reason)

Slice your zuke lengthwise and remove its seeds.
Grate your potato and zucchini (coarsely) either in a food processor (preferred) or by hand on a grater.
In a big bowl, mix your egg, onion, salt and pepper: stir in your grated veggies.
Heat half the oil in a large skillet (med-hi, but more med than high).
You're going to do this the same way you do pancakes: add a heaping tablespoon of the mixed ingredients to the skillet, flattening down a touch with your spoon (don't overdo this - let the latke be once it's frying).
When the edges start to lightly brown, flip the lakte, and cook the other side for about a minute or two - depending on your oven, the first side can take from 2-4 minutes (mine is slow).
Remove and rest on paper towels to absorb excess liquid.
Repeat until your batter is used up (if you need, use the remaining 1.5 tbsp of oil to refresh your skillet).

Should make about 24 latkes. If you want to reheat them later, bake them at 375 on a cookie sheet for about 5 minutes.

Serve hot and enjoy guilt-free.