Zucchini Latke (Pancake) and Tzatziki Sauce
Instead of potatoes try zucchini in your next latke and serve them with a Greek cucumber yogurt dip, very similar to traditional Greek zucchini fritters.
Preparation time: 10 minutes
Cook time: 20 minutes
Level of Difficulty: Easy
Kashrut Type: Dairy
INGREDIENTS
2 large zucchinis (about 1-pound), shredded
1 small onion, shredded
2 large eggs, beaten
1 cup matzo meal
1 teaspoon kosher salt
Extra virgin olive oil for frying
1 cup plain Greek yogurt
2 tablespoon chopped dill
1/4 cup diced cucumber
2 tablespoon lemon juice
1/2 teaspoon kosher salt
PREPARATION
1. In a large bowl, combine zucchini, onions, eggs, matzo meal, and salt. Stir to combine.
2. Heat ¼-inch oil in a large sauté pan over medium-high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
3. In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve Tzatziki alongside the latkes.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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