Absolutely fantastic! I used all-purpose potatoes instead of yukon gold. I can't wait to make it again with yukons. Fresh dill is key, the flavor would suffer with dried dill. I had no matzo so I lightly floured the patties before frying them. To make the potato mixture easier to handle, let it cool before cooking.
Mashed Potato Latkes with Zucchini and Dill
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
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Amount per serving
- Calories: 185
- Calories from fat: 29%
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 3.1g
- Protein: 3.7g
- Carbohydrate: 30.4g
- Fiber: 2.6g
- Cholesterol: 27mg
- Iron: 1.1mg
- Sodium: 456mg
- Calcium: 24mg
- 4 cups cubed peeled Yukon gold potato (about 1 3/4 pounds)
- 2 cups cubed zucchini
- 1 cup diced leek
- 1/4 cup cornstarch
- 2 teaspoons minced fresh dill
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 cup matzo meal
- 3 tablespoons vegetable oil, divided
- Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes. Add zucchini and leek, and cook 6 minutes or until tender. Drain. Return mixture to pan; mash with a potato masher. Cool slightly. Stir in cornstarch and next 4 ingredients (cornstarch through egg).
- Divide potato mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Dredge in matzo meal.
- Heat 2 1/4 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 2 minutes on each side or until browned. Repeat procedure with remaining oil and patties.
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