Veggie Latkes

While root veggies tend to have high potassium, this mixture of roots, zucchini, and flavorings, makes for a kidney-friendly way to enjoy these crunchy treats – any time of year!

Serving size

4 panckaes

Makes

4 servings

Prep time: 20min
Cook time: 15min
Total: 35min

Ingredients

1 small (118 grams) zucchini

1 small (82 grams) beet

1 small (34 grams) parsnip

1 medium (61 grams) carrot

4 medium eggs

½ cup unbleached flour

2 cloves garlic, minced

¼ cup parsley, chopped

¼ teaspoon sea salt

¼ teaspoon cayenne pepper

½ teaspoon black pepper, freshly ground

¼  teaspoon paprika

¼ cup olive oil

¼ cup applesauce

Special Equipment:

Frying pan

Vegetable grater

Nutrition Info

Makes: 4 servings  Serving size: 4 panckaes

Calories

283

Fat

19 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

164 mg

Carbohydrate

21 g

Sugar

5 g

Fiber

3 g

Protein

8 g

Sodium

235 mg

Calcium

52 mg

Phosphorus

131 mg

Potassium

354 mg

Instructions

  1. Grate the zucchini and strain excess water by squeezing in your hand.
  2. Grate beet, parsnip, and carrot and add to the zucchini.
  3. Combine eggs, flour, garlic, parsley, salt, cayenne pepper, black pepper, and paprika.
  4. Heat half the olive oil in a skillet over medium heat.
  5. Scoop the mixture one tablespoon at a time. Flatten each with the back of a wooden spoon. Note: Do not crowd the pan with too many latkes or they will not get crispy enough.
  6. Cook for 2 to 3 minutes on each side or until golden. Repeat until all the batter is used.
  7. Serve with store-bought or homemade applesauce.

 

Recipe Contributed by FamilyCook Productions

Keep cooked latkes warm in an oven on low heat or on a plate covered with foil.