Santa Fe Sweet Potato and Zucchini Latkes
- Total Time
Moist zucchini is the perfect foil for dense sweet potatoes. Both are great with Mexican flavors and really shine in these Tex-Mex latkes.
uncooked sweet potato(es)1 ½ pound(s), grated
uncooked zucchini1 pound(s), grated
uncooked scallion(s)4 medium, chopped (about 1/3 cup)
WeightWatchers Reduced fat Mexican style blend shredded cheese1 cup(s)
all-purpose flour6 Tbsp
cilantro¼ cup(s), or parsley, chopped
chili powder1 tsp
table salt1 tsp
reduced-fat sour cream⅓ cup(s)
fresh lime(s)1 medium, cut into wedges
cooking spray2 spray(s)
- Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
- Line a colander with paper towels or a clean kitchen towel. Add sweet potatoes, zucchini and scallions; let drain, then squeeze out any liquid with your hands.
- In a large bowl, mix egg, cheese, flour, cilantro, chili powder and salt; add sweet potato mixture and stir to combine.
- Drop potato mixture in mounds, using a 1/4-cup measure, onto prepared baking sheets. Press each mound into a 3-inch round (about 1/4-inch thick).
- Coat latkes with cooking spray; bake for 15 minutes. Remove pans from oven and rotate pans in oven; bake until browned and crispy, about 15 minutes more. Serve with sour cream and a squeeze of fresh lime juice. Yields 1 latke and about 1 teaspoon sour cream per serving.