Latkes are traditional Jewish potato pancakes, usually served with sour cream or applesauce. Today, Cloris gives us her version with a twist, given that the zucchini is still coming in fast and furiously. If your harvest is over, this is a great recipe for some of that shredded zucchini you froze. You did freeze all that extra zucchini, didn't you? -- AP
ZUCCHINI LATKES
Ingredients:
4 medium or 1 large unpeeled zucchini
1 onion
1 onion
3 eggs, beaten
1/2 cup whole wheat bread crumbs
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 cup whole wheat bread crumbs
1/4 teaspoon garlic powder
1 teaspoon salt
olive oil
Coarsely grate the zucchini and onion into a large mixing bowl. Add the remaining ingredients, blending well.
Fry by tablespoons in hot oiled skillet, turning once when golden brown. Place on paper towels to absorb excess oil. Serve with applesauce, sour cream, or tomato sauce. If using tomato sauce, top with grated parmesan cheese.
Another winner from Cloris, right readers? Who will be trying this yummy recipe? Post a comment to enter the drawing to win a book from Friday's guest author. -- AP
Fry by tablespoons in hot oiled skillet, turning once when golden brown. Place on paper towels to absorb excess oil. Serve with applesauce, sour cream, or tomato sauce. If using tomato sauce, top with grated parmesan cheese.
Another winner from Cloris, right readers? Who will be trying this yummy recipe? Post a comment to enter the drawing to win a book from Friday's guest author. -- AP
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