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Photo of Santa Fe sweet potato and zucchini latkes by WW

Santa Fe sweet potato and zucchini latkes

2
Point(s)
Total Time
50 min
Prep
15 min
Cook
30 min
Serves
16
Difficulty
Moderate
This simple Jewish-inspired dish is a fabulous choice for large gatherings as it makes a whopping 16 servings in less than an hour. Pass as an appetizer or keep for a starter, you may need a second batch on hand for happy guests. The moisture of the zucchini is the perfect foil for density in the sweet potatoes. Both are great with Mexican flavors and really shine in these Tex-Mex latkes. Draining the vegetables and getting a good squeeze is a key step in make sure they are not too wet to fully bake. Pressing the latke mixture into rounds will help them bake evenly. The zingy lime and sour cream dip really brings complements the sweetness in the latkes. Make these latkes the star of a holiday graze board by adding some smoked salmon, toast points and a variety of nuts and raw veggies.

Ingredients

Uncooked sweet potato(es)

1½ pound(s), grated

WW Reduced fat shredded Mexican style blend cheese

1 cup(s)

Uncooked zucchini

1 pound(s), grated

Uncooked scallion(s)

4 medium, chopped (about 1/3 cup)

Egg(s)

1 large egg(s)

All-purpose flour

6 Tbsp

Cilantro

¼ cup(s), or parsley, chopped

Chili powder

1 tsp

Table salt

1 tsp

Reduced-fat sour cream

⅓ cup(s)

Fresh lime(s)

1 medium, cut into wedges

Cooking spray

2 spray(s)

Instructions

  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. 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.
  3. In a large bowl, mix egg, cheese, flour, cilantro, chili powder and salt; add sweet potato mixture and stir to combine.
  4. 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).
  5. 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.

Notes

Loosely pack the poatoes in the 1/4-cup measure for the best results

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