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Author Notes: My son made me wonderful 100% zucchini latkes a few years ago. Inspired by his recipe I have added in grated potato, ginger, and orange zest for a twist. I love the"tangyness." In the version pictured I used an equal amount of feta to zucchini. The better balance is what I suggest in the recipe to follow. —Sagegreen
- 1 cup grated zucchini
- 1 cup grated russet or yukon potatoes
- 1/2 cup grated yellow onion
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons orange zest
- 5 ounces crumpled Bulgarian sheep's feta cheese
- 2 eggs, beaten
- 3 ounces flour
- sour cream or fage for garnish
- chiffonade of basil for garnish
- peanut or olive oil for frying
- Combine the grated zucchini, potatoes (peeled or not) and onions with the salt, pepper, ginger, and orange zest. Using a colander or cheesecloth, or even your hands, extract as much liquid as you can from the mix.
- Mix the cheese with the beaten eggs. Stir in the flour. Combine this with the vegetable mix.
- Heat a shallow amount of oil in a heavy gauge frying pan. When a drop of liquid sizzles, loosely form five latkes about 3 inches wide and 1/4 inch thick. Brown goldenly on one side. Flip and brown on the other side. Repeat for the other batches. Drain on paper towels.
- Serve with fage or sour cream and a fresh herbal garnish.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
- This recipe was entered in the contest for Your Best Potato Pancakes
No Laffy Matter
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