“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 or keftes are the Mediterranean cousins of potato latkes, gluten-free and with less carbs. Despite their light and subtle flavor, the exotic spice of the toasted coriander aioli will gratify and palate as well as the appetite for any holiday or for Meatless Monday!
Sephardic Zucchini Keftes (Latkes) with Toasted Coriander Aioli
3 lbs of zucchini
3/4 cup of quick oats or process Old Fashioned oats on the pulse function of Cuisinart. You may substitute the oats for Matzoh at Pesach)
2 large eggs
1 teaspoon of salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Marjoram 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 Marjoram or Greek Oregano. It may still be alive in your garden (may be yellowing but still fine to
use) on the North Fork.
Add oats(or Matzoh for Pesach)and mix with Zucchini, leeks and eggs.
Before you begin frying, arrange a few cookie sheets with paper towels to drain excess oil. You will need more than one as you should not pile them which will make them soggy. 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 Coriander Aioli (best made the night before)
Toast 1/4 teaspoon of coriander seeds in a heavy skillet with 1 tablespoon of olive oil and set aside. Blend the toasted seeds with one cup of high quality mayo with emersion blender or food processor along with one tablespoon of apple cider vinegar and a pinch of red pepper flakes. Add salt to taste. Place in serving bowl and cover with plastic. Place on tray with latkes before serving along with teaspoon.
Prepare your favorite recipe of Champagne punch with a sparkling wine of choice and call it a party!Share on Facebook