Directions:
- In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspooon salt, and 1/4 teaspoon pepper.
- In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat a large skillet over high heat. It will be hot enough when a drop of water sizzles when dropped on the surface.
- Squeeze of the excess liquid from both the squash and zucchini mixtures.
- Spray the skillet. Working in batches and not overcrowding the skillet, carefully drop 1 heaping tablespoon of both batters onto the surface and flatten with a spatula to form pancake shape.
- Cook for a couple of minutes on each side or until golden brown. Repeat until no batter remains.
- If desired, keep latkes warm in a 250* oven until all are made.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.29 Kcal (445 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 3% | |
|---|---|---|---|
| Cholesterol | 84.58mg | 28% | |
| Sodium | 433.67mg | 18% | |
| Potassium | 410.86mg | 9% | |
| Total Carbs | 12.5g | 4% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.59 Kcal (279 kJ) | ||
| Calories from fat | 10.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 3% | |
|---|---|---|---|
| Cholesterol | 52.99mg | 28% | |
| Sodium | 271.68mg | 18% | |
| Potassium | 257.39mg | 9% | |
| Total Carbs | 7.83g | 4% | |
| Sugars | 5.51g | 35% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 6.18g | 20% | |
| Vitamin C | 5.8mg | 16% | |
| Iron | 0.3mg | 3% | |
| Calcium | 41.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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