- 8
Ingredients
- 1 lb. carrots -- peeled
- 1/2 lb. zucchini
- 1 small onion
- 2 eggs -- lightly beaten
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 cup oil
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp. chopped fresh chives
Preparation
Step 1
GRATE carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding the pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully drop 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with the remaining vegetable mixture.
SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle lightly with the chives.