Summer Vegetable Latkes

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I never ate eggplant until I was around 23. OK, I did have baba ganoush at 19 when I was in Israel, but I never really consider that eggplant.

Either way, now that I am growing eggplant and we’re getting eggplant in our CSA boxes, I knew I better figure out what to do with it.

Oh, and the squash. There is always squash coming from somewhere, isn’t there? The squash in our CSA boxes has slowed down, but we still get it every delivery.

I love zucchini but after a while … you know. And I’m just not a huge fan of the yellow crookneck squash.

But you know, I do like fried things. I had fried zucchini for the first time a couple months ago and I thought I had died it was so good.

So yesterday we had a fresh box of CSA veggies and a need for dinner. Time for latkes!

Vegetable Latkes - If you're drowning in summer squash and eggplant, fry them up into some summer vegetable latkes!

Summer Vegetable Latkes

Need to use up your veggies? These latkes are made with summer's bounty and make a great snack or starter.
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Prep Time 20 mins
Cook Time 15 mins
Additional Time 10 mins
Total Time 45 mins
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 277 kcal

Ingredients
  

  • 1 smallish eggplant, peeled and shredded
  • 1 medium zucchini, shredded
  • 2 small crookneck squash, shredded
  • 1 small onion, diced
  • 1 sweet pepper, diced
  • 1 egg
  • 2/3 cup bread crumbs
  • 1/2 tsp paprika, or curry or chili powder or probably whatever spice you want
  • Salt & pepper
  • Oil for frying

Instructions

  • Mix together everything but the oil and let rest about 10 minutes.
  • While it is resting, heat the oil over medium heat.
  • Shape mixture into patties and fry, one at a time, for about 3 minutes on each side. Drain on paper towels and serve with your favorite sauce.

Notes

The total amount of shredded veggie should be approximately 3 cups

Nutrition

Serving: 2 gCalories: 277 kcalCarbohydrates: 36 gProtein: 14 gFat: 9 gSaturated Fat: 1 gCholesterol: 65 mgSodium: 267 mgFiber: 7 gSugar: 11 g
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3 Comments

  1. We haven’t received any eggplant from our CSA just yet, but have loads of zucchini, summer squash, cabbage and potatoes. I’m totally going to whip up a vegan version of this later!

  2. I finally made a variation of this tonight. I left out the eggplant, because I didn’t have any, but used zucchini, summer squash, onion, fresh garlic, and a little bit of leftover mashed potatoes to help bind along with the Ener G egg replacer. So tasty!

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