It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is POTATO-ZUCCHINI LATKES from KAREN’S KITCHEN!!

Who’s currently on overload with zucchini from your garden…or the neighbor’s garden? Finding enough recipes to cook up this summer bounty can be a challenge. I know many of us have a variation of latkes (or pancakes), but here’s one of mine using zucchini. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 752 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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POTATO-ZUCCHINI LATKES
Makes about 16 Latkes
[From Karen’s Kitchen]

2 large eggs
1 small onion, finely  chopped
1/4 cup unsifted flour
1-1/2 lb. baking potatoes
1/4 tsp. baking powder
1/2 lb. zucchini
1/2 tsp. salt
1/8 tsp. pepper
dash nutmeg
Salad Oil *
applesauce

Line a baking sheet with paper towels. Preheat oven to 250 degrees,

In a bowl, mix eggs, flour, baking powder, salt, pepper, and the nutmeg. Add the onion.

Shred the potatoes and zucchini onto paper towels to remove excess moisture. Then, stir them into the egg mixture.

Heat salad oil in a 12-inch skillet over medium heat.  Drop potato mixture, 1/4 cup at a time, into the oil. Flatten into 3-inch rounds.

Cook until golden, about 3 minutes on each side, adding more oil if necessary.

Remove cooked latkes to the baking sheet and keep warm in the oven while frying the remaining latkes. Transfer to a baking dish. If desired, garnish with parsley. Serve with applesauce.

*This recipe is “old school” and specifically calls for salad (or vegetable) oil. However, any frying oil will do. I use olive oil. I also have a canola oil with butter flavoring I use occasionally.

Happy Cooking!