Potato and Zucchini Latkes With Apple Chutney
Crispy, golden-brown latkes get a fresh update with shredded zucchini and a homemade spiced apple chutney. This vegetarian-friendly dish is a versatile standout that works beautifully for both Passover and festive brunches.
4 Serving(s)
Ingredients
- 2 medium Gala apples, diced
- 2 tbsp. water
- 2 tbsp. Schnucks honey
- 1 tbsp. lemon juice
- 1 pinch salt
- 2 medium russet potatoes, peeled, grated and squeezed dry
- 1 medium zucchini, grated and squeezed dry
- 1/2 small yellow onion, grated
- 2 large Schnucks eggs
- 1/4 cup matzo meal
- 2 cups Schnucks vegetable oil, for frying
Instructions
- In a small saucepan over medium heat, stir in apple, water, honey, lemon juice and salt. Simmer, stirring occasionally, until apples are softened and mixture thickens, 6–8 minutes. Remove from heat.
- Meanwhile, in a large bowl, stir together potato, zucchini, onion, eggs and matzo meal. Season with salt and pepper, if desired.
- In a large skillet over medium-high, heat oil to 350 degrees. Working in batches as needed, scoop a heaping tablespoon of potato mixture into skillet and gently flatten with a spatula. Fry until golden and crisp, 3–4 minutes per side. Transfer to a paper towel–lined plate.
- Serve latkes on a platter, topped with apple chutney.
Nutrition Facts
269 Calories Per ServingFat: 7gSaturated Fat: 1gCholesterol: 93mgSodium: 50mgCarbohydrates: 49gFiber: 6gSugars: 21gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe