Zucchini “Latkes”
I used up three of our eight zucchinis this morning using Rob’s suggestion of pancakes with grated zucchini. I’ll call these “latkes” because I basically used a latke method, except with zucchini in place of potato.
Zucchini latkes with yogurt
The key to crispness here is to get as much of the moisture out of the grated zucchini as possible. I grated it (didn’t bother peeling), salted it, and let it sit in a colander for about 15-20 minutes. Then, I squeezed out as much water as possible (cheesecloth comes in very handy here). Then, I beat in an egg, a tablespoon of flour and some pepper and herbs. Fried up in peanut oil, they made a nice breakfast.
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This looks so good and I purchased many zucchinis that I need to find a use for at the farmer’s market. Thanks for the great idea!