Carrot and Zucchini Latkes

Carrot and Zucchini Latkes

Carrot and Zucchini Latkes

 

Sorry, no more pictures from my vacation in Spain. I’m home now, and I’m sure you don’t want to see photos of my messy house, not after a 22 year-old male was in charge of house keeping. This week the members of 38 Power Foods blog group are cooking up carrots. You might be surprised to learn that carrots come in a variety of colors: white, purple, yellow, white, and red.

Have you ever wondered if it’s really true that carrots are good for the eyes? Well, it is. The beta-carotene converts to vitamin A, which helps the eyes adjust from bright light to darkness. And researchers at the Jules Stein Institute at UCLA have found that women that eat carrots twice a week have much lower rates of glaucoma than women who eat them just once a week. What you might not know about carrots is that they are also a good source for anti-oxidants and they have cardiovascular benefits, and anti-cancer benefits. So, eat up!

The recipe for carrot and zucchini has been modified. The original recipe is from  Power Foods: 150 Delicious Recipe with the 38 Healthiest Ingredients.

 

Servings: 4

Time: 25 minutes

Yield: 12 latkes, 3-inches each

Ingredients:

1-½ cups grated carrot

1 cup tightly packed grated zucchini

2 tablespoons cup finely minced onion

6 tablespoons plain breadcrumbs

2 large egg lightly beaten

2 tablespoons chopped parsley (optional)

1 to 2 tablespoons olive oil

½ cup plain yogurt

 

Procedure:

1. After you grate the zucchini pour about 1/8 teaspoon salt over it and stir the zucchini well. Set it aside for 10 minutes.

2. Combine all the ingredients: the carrot, onion, breadcrumbs, eggs, parsley and ¾ teaspoon salt.

3. Squeeze the water from the zucchini and then add the zucchini to the other ingredients. Form the mixture into 12 patties.

4. Heat 1 tablespoon olive oil in a skillet, or on a flat grill. When the temperature reaches medium-high begin to cook the latkes. Cook until they are golden brown—about 4 minutes on each side.

To Serve: Place a dollop of yogurt over each latke.

 

References:

Vegparadise

The World’s Healthiest Foods

Power Foods: 150 Delicious Recipe with the 38 Healthiest Ingredients

 

If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.

 

Check out what these other bloggers have cooked up!

Alyce – More Time at the Table, Ansh – Spice Roots, Bambi – Adobo Down Under, Casey – Bookcase Foodie Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink,

Updated 8/7/12 to include salt in step one.

 

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