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
What You'll Need
grated russet or yukon potatoes
grated yellow onion
ground white pepper
peeled and grated fresh ginger
crumpled Bulgarian sheep's feta cheese
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.