Zucchini Latkes with Sage and Pine Nut Yoghurt Sauce
- Prep Time:
- Cooking Time:
- Serves: 6
These zucchini latkes are the Middle Eastern alternative to Eastern European potato latkes, and adding flavors from the Mediterranean helps create this lighter and healthier alternative. While the latkes may be a little time-consuming, they are really easy to make, and the yoghurt sauce can even be made a day in advance. (Click here for the recipe for Sage and Pine Nut Yoghurt Sauce.)
This recipe usually makes about 25-30 latkes.
- Part of Meal: Side
- Food Type: Parve
- Service Temp: Warm
- Holiday: Chanuka
- Special Diet: Vegetarian
- Kosher Hostess Tip:
*A note about cooking with olive oil: Blended olive oil has a higher smoking point than extra virgin olive oil, so it will withstand higher cooking temperatures and make the latkes nice and crispy without getting soggy. Blended olive oil which is usually a mix of regular olive oil (3rd+ press) and sometimes vegetable oil or other presses of olive oil. This is not the Extra Virgin (1st cold press) or Virgin (2nd cold press) Olive Oil. Those two have relatively low smoking points which means that the oil won't reach a temperature high enough to fry the latkes properly before burning (and consequently forming carcinogens). EVOO and VOO are generally used for dressings since their flavors are delicate and usually cook away when it comes to high temperatures.
- 3 pound(s) zucchini (green or gray)
- 1-1/3 cup(s) fine (No. 2) bulgur or fine plain bread crumbs (bulgur wheat is the healthier alternative to bread crumbs)
- 2 large eggs, lightly beaten
- 1/2 teaspoon(s) dried marjoram OR dried oregano
- salt
- pepper
- 1 cup(s) blended olive oil for frying (*see Kosher Hostess Tip)
Latke Preparation:
1. Grate zucchini using medium shredding disk of a food processor, or grate by hand.
2. Transfer to a fine colander or sieve and toss with 2 teaspoons salt.
3. Let stand 30 minutes and allow to drip excess liquid over a plate or in the sink.
4. Squeeze zucchini, in batches, in a kitchen towel or cheese cloth to remove as much liquid as possible.
5. Transfer zucchini to a large bowl and stir in bulgur or bread crumbs, a 1/4 cup at a time.
6. Add the beaten eggs, marjoram or oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
7. Preheat oven to 200°F.
8. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers.
9. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch).
10. Flatten with a fork or the back of a spoon to form 2 1/2-to 3-inch pancakes.
11. Fry until golden brown, about 2 minutes per side (adding more oil as necessary).
12. Transfer to a paper-towel-lined baking sheet and keep warm in oven.
Chef Shaya Klechevsky is a personal chef and owner of At Your Palate. Shaya loves to create healthy, kosher, gourmet meals for (and with) people who are passionate about food. Learn more about Shaya and discover his blog at atyourpalate.com.