ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Party Latke

Yield 8 servings (serving size: 1 wedge)
Use the shredding blade attachment on a food processor to shred the vegetables.

Ingredients

  • 1 pound shredded peeled baking potatoes
  • 4 ounces shredded peeled sweet potato
  • 4 ounces shredded zucchini
  • 1 carrot, peeled and shredded
  • 1/2 medium onion, shredded
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons olive oil, divided

Nutrition Information

  • calories 146
  • caloriesfromfat 25 %
  • fat 4.2 g
  • satfat 0.7 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 3.7 g
  • carbohydrate 24.1 g
  • fiber 2 g
  • cholesterol 26 mg
  • iron 0.8 mg
  • sodium 252 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine the first 10 ingredients in a large bowl.

  3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potato mixture. Press mixture into an even layer in bottom of pan; cook 10 minutes or until golden brown. Place a large plate upside down on top of pan, and invert onto plate. Add 1 tablespoon olive oil to pan. Slide latke, uncooked-side down, into pan; wrap skillet handle with foil. Bake at 350° for 20 minutes or until golden brown. Cut latke into 8 wedges.