Cuvee At The Greenporter Hotel, Seasoned Fork Zucchini Latkes
Introduction
Zucchini plants are bursting on the vines during Long Island summers and they are a low calorie, high nutrition vegetable perfect for bathing suit season. This recipe is low-carb and gluten-free as it does not contain bread crumbs. These zucchini latkes are great for outdoor events because they are just as delicious at room temperature and can be easily left unattended on a picnic table. You can also make them on a griddle grill-top and maximize your outdoor time. Serve them with Greek yogurt lemon-horseradish dressing for hors d’oeuvres or as a side dish with grilled lamb kabobs and some hummus and grilled pitas.
Zucchini Latkes (or keftes) with lemon Horseradish Greek Yogurt
Ingredients
3 lbs of zucchini
2 large eggs
1 teaspoon of kosher or sea salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
Olive oil
Ingredients
3 lbs of zucchini
2 large eggs
1 teaspoon of kosher or sea salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
Olive oil
The Latkes
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each end
Grate with box grater or use shredding function of food processor
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each end
Grate with box grater or use shredding function of food processor
In large bowl, add one teaspoon of kosher salt, toss and allow to sit
for 20 minutes. Salt will extract water from zucchini which you do
not want in your batter. Push through colander to remove excess water
and place in mixing bowl.
for 20 minutes. Salt will extract water from zucchini which you do
not want in your batter. Push through colander to remove excess water
and place in mixing bowl.
Lightly beat two large eggs and add to zucchini.
Finely chop a tablespoon of fresh Majoram or Greek Oregano.
Add the eggs to the grated Zucchini.
You will need about a half cup of oil for frying but do not add all at once. You will add the oil in batches of tablespoons. Heat large flat skillet and drizzle with olive oil and use a teaspoon to drop the latkes in pan. You’ll be tempted to make the latke bigger but resist unless you are serving them as a side dish with dinner. If you are serving them as hors d’oeuvres, our guests will appreciate the bite size portion. I like them at room temperature but if you insist on reheating them, do so in an oven at high temperature (450 degrees) or in a covered pan at the section on your grill that is the least hot for 5 to 7 minutes prior to serving. Do not use microwave.
2 responses so far ↓
1 Zucchini Latkes for Meatless Monday // Jul 30, 2012 at 9:00 am
[...] Meatless Monday Recipe is from The Seasoned Fork, Seasonal food blog of Chef Deborah at Cuvée at The Greenporter [...]
2 Zucchini Fritters, with Manchego, Rosemary, and Thyme « Hot, Cheap & Easy // Oct 1, 2012 at 6:21 am
[...] Cooks, and another one for zucchini latkes at Deborah Rivera Pittorino’s chef’s blog, Seasoned Fork (full disclosure – you will find book reviews I have written there; The Big Oyster is my [...]
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