Nutritional Bonus: Vitamin A helps your skin and mucous membranes fight off bacteria and viruses, and this recipe contributes nearly 66% of your RDI – mainly thanks to the carrots. Additionally, zucchini and Russet potatoes provide a boost of potassium, satisfying 17% of your daily requirement and also supporting muscle function, which is especially important for exercising.
- Cook Time
- Prep Time
- Olive oil cooking spray
- 1 large carrot, trimmed, peeled and sliced crosswise into 2 or 3 pieces
- 1 zucchini, trimmed and halved lengthwise
- 3/4 lb Russet potatoes, peeled and quartered
- 2 large eggs
- 3 tbsp potato starch
- 3 tbsp whole-wheat bread crumbs
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp ground cayenne pepper, or to taste
- 1/2 apple, peeled and cut into 1/4-inch dice
- 3/4 cup plain Greek yogurt
- Preheat oven to 400°F. Mist a large rimmed baking sheet with cooking spray. Using the shredding attachment of a food processor, shred carrot, zucchini and potatoes; transfer to a large bowl. (Alternatively, shred vegetables using the large holes of a box grater.) Add eggs, potato starch, bread crumbs, salt, black pepper and cayenne to potato mixture and mix well to combine.
- Heat a large skillet on medium-high and coat with cooking spray. Working in batches to avoid overcrowding, scoop 2 tbsp potato mixture per latke, squeezing out excess liquid, and drop into skillet, spreading each into 1/4-inch-thick circle. Cook, turning once, until deep golden brown on both sides, about 6 minutes; transfer to baking sheet. Bake until cooked through and vegetables are soft but not mushy, 12 to 14 minutes.
- Meanwhile, in a small bowl, combine apple and yogurt. Serve immediately with latkes, as a dipping sauce or spooned over top.
- Serving Size: 6 latkes and 1/4 cup apple yogurt dip
- Calories: 200
- Carbohydrate Content: 33 g
- Cholesterol Content: 106 mg
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 375 mg
- Sugar Content: 7 g