Vegetable and Feta Latkes

These were really good, and they held together really well. The feta was a nice change! I was really surprised that my 7 year old did not like these, since he loves feta. Oh well, I thought they were great!

rating: 9

Vegetable and Feta Latkes
(Allrecipes Magazine)

makes 8-12 latkes
time needed: 50 min


2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil


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.


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2 Responses to Vegetable and Feta Latkes

  1. I sometimes put Feta or salty “Bulgarian” cheese in my latkes.
    Actually, I did it last night just because I was craving Latkes so much and it’s not even Hanukkah yet !
    I’d like to invite you to visit my blog. I’ve already posted a couple of Latkes recipes there, including the Russian version of potato latkes filled with meat (which I substituted with soy since I’m vegetarian).

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