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
Ingredients
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1 cup
grated zucchini
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1 cup
grated russet or yukon potatoes
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1/2 cup
grated yellow onion
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1 teaspoon
kosher salt
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1/2 teaspoon
ground white pepper
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1 tablespoon
peeled and grated fresh ginger
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2 tablespoons
orange zest
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5 ounces
crumpled Bulgarian sheep's feta cheese
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2
eggs, beaten
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3 ounces
flour
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sour cream or fage for garnish
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chiffonade of basil for garnish
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peanut or olive oil for frying
Directions
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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.
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Mix the cheese with the beaten eggs. Stir in the flour. Combine this with the vegetable mix.
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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.
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Serve with fage or sour cream and a fresh herbal garnish.
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