Potato Zucchini Latkes (Placki)
I was looking to put on a spin on the traditional potato placki my family has been making for years. Since I can no longer use eggs, this recipe was great, because the placki cooked well and the ingredients complimented each other so perfectly. This is an amazing recipe for dinner lunch or even a side.
Persons
2
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Notes
You can substitute the avocado oil for another cooking oil of choice.
Ingredients
- 6 medium russet potatoes
- 2 zucchinis
- 1/2 cup of apple sauce
- 2 garlic cloves
- 2 tbs of potato starch
- 2 tbsp of fresh dill
- drizzle of avocado oil
- salt and pepper to taste
Instructions
- Peel the potatoes
- Trim the ends of zucchinis
- Grate the potatoes and zucchinis. Place in a cheesecloth or a clean tea towel.
- Squeeze out the excess juice and water collected from the potatoes and zucchini, until dry. Make sure this process is thorough, because otherwise, the latkes may not stay together.
- Place the grated potatoes and zucchinis in a medium bowl.
- Add the apple sauce and mix it with the dry ingredients.
- Mince the garlic.
- Finely chop the dill.
- Add the garlic and dill into the potato mixture and mix thoroughly.
- Add salt and pepper to taste.
- Add a tbsp of avocado oil to a frying pan and heat up.
- Mould a handful of the mixture with your hands into a flattened patty. If needed, give it one more squeeze over the sink to rid of excess water.
- Place the patty into the frying pan. Add as many patties as will fit, and fry until golden brown on each side, on low heat.
- Continue frying until all of the mixture is finished.
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