One of my family’s all time favorites, these latkes are full of flavor and are a great way to use even more zucchini in season.
Yields
22
latkesPrep time
30
minutesResting time
2
hoursINGREDIENTS
2 lb. zucchini (5-6 small ones)
2 teaspoons kosher salt
⅔ cup all purpose flour
⅔ teaspoon baking powder
1 egg, lightly beaten
3 green onions, thinly sliced (white parts included)
¼ cup flat parsley, finely chopped
¾ cup shredded pecorino or parmesan
⅓ cup crumbled feta
½ teaspoon ground black pepper
1 cup breadcrumbs
Olive oil for frying
½ cup Greek yogurt, for serving (optional)
DIRECTIONS
- Finely grate zucchini. Place in a colander over a bowl, mix with salt and let stand for 1-2 hours to release water.
- Use your hands to squeeze out all the liquid from zucchini and place in a large bowl. Add flour, sprinkle baking powder evenly all over the flour and mix well. Then add egg, green onion, parsley, pecorino, feta and black pepper and mix.
- Use an ice cream scoop (or a couple of spoons) to form about 22 equal sized zucchini balls, arrange them in a tray then flatten them a little using your hand. Put bread crumbs in a small bowl and dip each latke on both sides.
- Layer a baking sheet with a double layer paper towels.
- Cover the bottom on a non-stick frying pan with olive oil and heat on medium heat. When oil is hot start frying latkes until golden, about 4 minutes per side. You can increase the heat if the process is too slow, but do not over-crowd the pan. Transfer to paper towel lined baking sheet. Repeat with the rest of the latkes.
- Serve hot or warm, topped with Greek yogurt (optional.)
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Do you perhaps have the recipe for eggplant cream? Had it at a restaurant in Jerusalem. It’s a silky creamy sauce or dressing. Delicious!
Would love to make it!
Hi Beryl, There’s been a recipe for eggplant cream that I think chef Omer Miller started, and everyone copied. It’s basically roasted eggplant, preferably on fire (meaning, on the burner or grill, not in the oven.) the flesh on the eggplant is pureed in a blender with just a little bit of labneh or yogurt, olive oil to taste, salt and a couple of garlic cloves. I remember there was once a recipe where you would strain the eggplant mix through a fine colander, but that seems a bit over the top! Some drizzle silan on the cream.
I assume the recipe was similar to this one.