During Hanukkah, the Jewish festival of lights, families savour potato latkes all week long.
Here's a non-traditional latke recipe that doesn't have any potatoes in it. It can be used as an hors d'oeuvre or served as a side dish.
Servings: Makes about 12 with ½ cup topping.
Latkes
1 pound zucchini, grated
1 small onion, grated
2 eggs, beaten
¼ cup flour
Salt and pepper to taste
2 tablespoons chopped parsley
Vegetable oil for frying
Topping
¼ cup plain yogurt
1 tablespoon chopped fresh mint
½ teaspoon chopped garlic
Salt and pepper to taste
Method
latkes
Grate zucchini and onion together, salt lightly and place in a strainer. Leave for 30 minutes to draw out any liquid. Press down in strainer to draw out any more liquid then place zucchini in a bowl. Combine with egg, flour, salt, pepper and parsley.
Heat oil, in non-stick skillet on medium-low heat until hot. Spoon about 2 tablespoons mixture into oil and flatten. Fry about 1 to 2 minutes per side or until golden-brown. Serve with applesauce and sour cream, or with garlic-yogurt topping.
topping
Combine yogurt, mint, garlic and salt and pepper to taste.
Lucy Waverman