During Long Island summers, gardens are bursting with zucchini on the vines but regardless of the season, this squash is reasonably priced and accessible year round in the produce section of any grocery store. This squash is also a low calorie-high fiber vegetable that is great for the digestive system. Tonight we are making zucchini pancakes or latkes for Meatless Monday. I like to serve them as part as a Mediterranean-style spread with Greek yogurt lemon dressing, hummus, olives, assorted salads and grilled pita bread. A friend of mine just made these and paired them with guacamole and it looks delicious. She has shared her photos with us and most importantly the combo was a hit with the little ones!
Zucchini Latkes (or keftes)
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 (do not skip this step)
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 (do not skip this step)
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. Make the latke larger if serving as the main course or smaller if you are serving them as hors d’oeuvres. I like them at room temperature but if you insist on reheating them, do so in an oven at high temperature (450 degrees) for 5 to 7 minutes prior to serving. Do not reheat in microwave.
3 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 […]
3 Dreaming of Zucchini Latkes | Every WIN-ning Moment // Aug 14, 2013 at 12:05 pm
[…] From Seasoned Fork: Zucchini Latkes, light for summer and gluten-free […]
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