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Crispy Mixed Veggie Latkes

Cool Hive Daily – Savory Saturday
These veggie-packed latkes from Gina at #Skinnytaste, reinvent traditional latkes, by making them with shredded potatoes and adding shredded carrots, zucchini and bell peppers. If you cook them in a waffle iron you don’t need to fry them and they add more baked surface of crispy-ness! What to serve with latkes is completely up to you, for a delicious vegan topping top with apple sauce. another traditional finish is sour cream ( I use yogurt) , lox, capers and red onion. Italian style drizzle with good olive oil and sweet aged balsamic.

Direct from Skinnytaste.com

VEGGIE LATKELLES (WAFFLED LATKES) WITH LOX

3 Smart Points 205 calories TOTAL:30 minutes

These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.

INGREDIENTS:

Latkes:

2 large carrots, peeled and shredded (6 oz)
1 large 8 oz zucchini, shredded
1 red bell pepper, shredded
1 medium onion, shredded
2 large russet potatoes, scrubbed and shredded (16 oz)
1/4 cup matzo meal, or all-purpose flour (wheat or GF)
1 teaspoon baking powder
1 1/4 teaspoon kosher salt and pepper to taste
3 large eggs, beaten
cooking spray

Optional For Topping:

apple sauce
Nova Lox or smoked salmon
light sour cream
chopped dill
slivered red onion
capers, drained

DIRECTIONS:

Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
Squeeze out all the excess liquid well with a cheese cloth or towels.
Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
Spray waffle iron and heat on medium-low heat.
Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
Set aside and repeat with the remaining mixture.