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Add a photoServings: 8
Ingredients
- Â Â Rather than frying many batches of small latkes on the stove, you can prepare
- Â Â two large ones which are browned in the oven, then cut into wedges. Offer the
- Â Â Three-Apple Applesauce alongside.
- Â Â Serves 8
- 1 lb onions
- 10 ounce zucchini, trimmed
- 3Â 1/4 lb russet potatoes, peeled
- 8 tsp minced fresh sage
- 2 tsp salt
- 4 Tbsp. vegetable oil
- 4 Tbsp. (1/2 stick) nondairy (pareve) margarine
Directions
- Position rack in top third of oven and preheat to 450 F. Coarsely grate onions, zucchini and then potatoes with hand grater or possibly with medium shredding blade of food processor. Divide grated vegetable mix between 2 kitchen towels; wrap tightly and squeeze out as much liquid as possible. Place vegetables in large bowl. Add in sage and salt and toss to blend well.
- Heat half of oil with half of margarine in each of 2 large nonstick ovenproof skillets over medium-high heat. Add in half of vegetable mix to each skillet.
- Using spatula, press mixtures firmly to even thickness. Cook 4 min. Reduce heat to medium and cook till bottom is golden, sliding spatula under pancakes occasionally to prevent sticking, about 6 min longer.
- Place skillets in oven. Bake pancakes till top is hard, about 14 min.
- Remove from oven. If you like, preheat broiler and broil pancakes till top is golden brown, about 2 min. Loosen cakes with spatula. Turn each out onto baking sheet. (Can be prepared 2 hrs ahead. Let stand at room temperature. Re-hot in 400 F. oven till crisp, about 10 min.) Cut pancakes into wedges and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 76 | 30% |
| Total Fat 8.56g | 11% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 2mg | 1% |
| Sodium 615mg | 26% |
| Potassium 943mg | 27% |
| Total Carbs 40.22g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.44g | 3% |
| Protein 5.33g | 9% |
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