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Baked Zucchini Potato Latkes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.2218
Energy (kCal)262.492
Carbohydrates (g)42.5047
Total fats (g)5.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid. | 2. drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can. | 3. mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways. | 4. form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides. | 5. serve with sour cream with chopped green onion mixed inches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 zucchini - - - -
    potato 1 potato peeled - - - -
    cheddar cheese 1/2 cup shredded low fat - - - -
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    white onion 1/2 chopped 32.0 7.472 0.88 0.08
    egg 1 71.5 0.36 6.28 4.755
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    dill 1 teaspoon 6.405 1.1586 0.3356 0.3053
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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