The next zucchini recipe is pancakes, but I know them as latkes. This a recipe that I usually make for the jewish holidays, using potatoes, but I’ve adapted it with zucchini. So, a latke is a pancake or fritter of sorts. Like I said, they are traditionally made with potatoes, but you can pretty much use any root vegetable you like.
I followed this recipe from Taste of Home to make them, but with just one exception. Instead of letting the zucchini sit with salt and then squeeze the water, I skipped the salt and just squeezed the zucchini right away. I don’t think it made too much of a difference.
Just a note for the pan frying part – it’s important you let the latkes cook for a few minutes on the first side before flipping. This will ensure they get nice golden brown but it also helps to keep them from falling apart.
Once they are done cooking, you can serve them with some sour cream, like the recipe says. I decided to just sprinkle a little salt and pepper and they were perfect. It was a super healthy and tasty side dish.
Side note: I realised after that it looks like one big latke but it’s actually 3 on that plate, overlapping.