Zucchini Potato Nik


By Dane Feldman

Photo by Dane Feldman.

This combination of zucchini, potatoes, and onion is a healthier version of Mark Bittman’s potato nik. I haven’t made this before, so my most important note is to be conservative with how much oil you use. A bit too much oil will make the potatoes instantly greasy and keep the middle of the nik from browning nicely.

This recipe is adapted from Mark Bittman’s Potato Nik.

What you’ll need:
3 zucchini
3 Yukon gold potatoes
1/2 large Spanish onion
1/2 cup egg whites
2 tbsp matzo meal
Canola oil
Black pepper to taste

Cut the ends off of the zucchini. Shred the onion, zucchini, and potatoes.

In a large bowl, combine the zucchini, potatoes, and onion with the egg whites, matzo meal, and black pepper.

Fill the bottom of a large skillet with a thin layer of the oil and turn it on medium-high heat. Once the oil is hot, pack the mixture into the skillet. Cook for about 12-15 minutes on a side.