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Vegetable and Feta Latkes

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.4049
Energy (kCal)1113.77
Carbohydrates (g)54.1849
Total fats (g)86.3962
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels. | 2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta. | 3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 2 1/2 cups grated 52.7 9.641 3.7510000000000003 0.992
    potato 1 cup peeled shredded 115.5 26.235 3.075 0.135
    carrot 1 cup shredded 52.48 12.2624 1.1904 0.3072
    salt 1/2 teaspoon - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    salt to taste - - - -
    black pepper ground - - - -
    matzo meal 3/4 cup - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5

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



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