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Carrot And Zucchini Latkes
- Prep Time: 20 minutes (Total Time 52 minutes)
- Serving Size: 8
- 1 pound Carrots, Peeled
- 1/2 pound Zucchini
- 1 Small Onion
- 2 Eggs, Lightly Beaten
- 3 tablespoons Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Oil
- 1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
- 1 tablespoon Chopped Fresh Chives
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.
KRAFT KITCHENS TIPS
Substitute matzo meal for the flour.
Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings, three latkes each.
RECIPE COURTESY OF KRAFT FOODS