Ingredients

• 2 medium zucchini
• 1/2 cup onion
• 2 large eggs
• 2 tablespoons white all-purpose flour
• 2 tablespoons olive oil

Preparation

1. Grate zucchini and chop onion.
2. In a medium bowl beat the eggs; add flour and mix well.
3. Add the zucchini and onion and stir into the egg mixture until well mixed.
4. Coat a frying pan with olive oil and heat. When oil is heated, drop the mixture by spoonfuls into the oil, making 16 equal portions.
5. Using a spatula, flatten the latkes and fry until brown on both sides.
6. Drain on a paper towel to soak up extra oil.
7. Serve hot.

Helpful hints

• The latkes taste best if eaten immediately.
• Potato latkes (pancakes) are traditionally served during Hanukkah. Zucchini-Onion Latkes are a good low-potassium alternative.
• Potato latkes contain over 600 mg potassium for a comparable serving unless the potatoes are soaked or boiled to reduce potassium.