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5 large zucchini, peeled, grated, salted, and drained of excess liquid (I generally use more than 5)
For Kugel:
Bake in greased pan at 180°C (350°F) for 50 minutes or until the kugel is stabilized (not wobbly in the center).
For Latkes:
Taste like the real thing!
Poster's Notes:
Posted by Netanya Hoffman
Nutritional Info Per Serving: N/A
3 large onions, chopped (I generally use 1 to 2)
1-1/2 cups self-rising flour (or 1-1/2 tsp. baking powder and 1/2 tsp. salt per cup of all-purpose flour; I use whole wheat)
1 cup water
3/4 cup oil
3 eggs
1 tbsp. chicken soup powder
Salt and pepper to taste
Mix all ingredients together.
Drop spoonfuls of batter onto a heated, greased pan. Fry until brown. Flip, fry again until brown.
I made this kugel for Shabbat and it tasted so much like potato latkes that I decided it is now my low-carb latke recipe. Just fry instead of baking.