Latkes
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Onion (grated)1 cup
Egg Substitute (divided)1 tsp
Salt (divided)1 tsp
Black Pepper (divided)Directions:
1
In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper
2
In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper
3
Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface
4
Squeeze out the excess liquid from both the squash and zucchini mixtures
5
Working in batches so as not to overcrowd the griddle, carefully drop 1 heaping tablespoon of both batters onto the hot griddle and flatten with a spatula to form pancake shape
6
Cook for a couple minutes on each side or until golden brown
7
Repeat until no batter remains
8
Keep warm in a low oven (250 degrees F) until all latkes are made, if desired