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
These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving.
More From Cooking Light
- 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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