Zucchini Latkes with Lemon zest cream
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 20 Minutes | Passive Time | Servings People |
These are latkes with a twist, in this case a twist of lemon. Fried zucchini is always delicious, and this latke recipe takes zucchini and scallions and fries them up latke style. The real pop in this recipe comes from the amazing lemon zest cream, which has double lemon, in zest and juice form, as well as fresh garlic. Eat the hot and crispy zucchini fritters along with the cool and refreshing sauce.
Ingredients
- 3 Zucchinis medium-large sized
- 1 TBS Salt
- 3 Scallions sliced thin
- 2 Eggs
- salt and pepper to taste
- 3/4 Cup Flour
- 1/2 tsp Baking Powder
- Oil for frying (Grapeseed, peanut or Canola)
- 1 Cup Sour cream or crame fraiche
- 1 TBS Lemon juice fresh
- Zest of 1 lemon
- 1 Clove Garlic use a small clove, grated on a microplane
- Salt andPpepper to taste
- 1 Clove Garlic use a small clove, grated on a microplane
- Salt andPpepper to taste
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Ingredients
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- Grate zucchinis on a box grater on the large holes or with the grating blade on a food processor.
- Place a wire sieve over a large bowl and place the greated zucchini in the sieve. Mix zucchini in the sieve with 1 TBS salt and let sit and drain for 10 minutes. Squeeze out any remaining liquid.
- In a large bowl, mix drained zucchini with scallions, eggs, flour, baking powder and salt and pepper to taste.
- Heat a large heavy sautee pan over medium high heat with about a ½ to 1/3 inch deep oil. You will know the oil is ready when you stick the handle of a wooden spoon in the oil and bubbles form around the wood. (Do not let the oil start smoking)
- If you are making regular sized latkes, spoon 1/8 Cup latke mixture per latke into oil and flatten to 2-3-inch diameter with a slotted spatula. If you are making mini latkes, you will only need a about a spoonful of batter. Play around with the quantities and sizes.
- Cook latkes until golden brown on one side and flip and repeat – about 3 minutes on each side. You may need to add more oil to the pan as you go. If oil starts to get too many burnt bits in it, you can either skim it or clean out and start with some new oil.
- When both sides are brown, remove to a paper lined sheet tray to degrease.
- If you are not eating the latkes immediately, keep the cooked latkes warm in a warming drawer or a low temperature oven.
- Serve with a dollop of lemon zest cream.
- To make the lemon zest cream, mix all ingredients together and let sit to meld flavors for ½ hour if you can.
