If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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