“I never met a latke I didn’t like” but always welcome any changes to the holiday table when I am looking to lighten things up a bit. Especially after Thanksgiving! These Zucchini-Leek latkes are the Meditteranean cousins of potato latkes with less carbs. They’ll leave you satisified, especially when paired with a bit of spice from the horseradish aioli.
Sephardic Zucchini Keftes (Latkes) with Horseradish aioli
3 lbs of zucchini
1 1/2 cups of plain bread crumbs (Matzoh for Pesach)
2 large eggs
1 teaspoon of salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
Two blanched and sauteed leeks (white and green part)
1 cup of Olive oil
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each ends and
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.
Lightly beat two large eggs and add to zucchini.
Finely chop a tablespoon of fresh Majoram or Greek Oregano. It may
still be alive in your garden (may be yellowing but still fine to
use) on the North Fork.
Add 1 and 1/2 cups of plain bread crumbs (or Matzoh for Pesach)and mix with Zucchini, leeks and eggs.
You will need about a cup of oil for frying (do not pour in all at once). 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! Your guests will appreciate the bite size portion and they won’t break apart either.
Serve latkes immediately or reheat in oven at high temperature (450 degrees) for 5 to 7 minutes prior to serving. Do not use microwave.
The Horseradish aioli (best made the night before)
Add two teaspoons of prepared horseradish (white or red) to one cup of high quality mayo and one tablespoon of white vinager and mix. Add salt to taste. Place in serving bowl and cover with plastic. Place on tray with latkes before serving along with teaspoon.
If you are serving a dairy meal, you can use sour cream and make a horseradish cream instead.
Prepare of punch bowl of Sangria with red or white wine (Cava makes a great sangria too) and call it a party!Share on Facebook