Friday, December 10, 2010

Zucchini Latkes

The problem with making different kinds of latkes is that no matter how colorful they are when they're raw, they all turn the same color when fried in oil. I even left the skins on the zucchini to give it some green, but it wasn't enough. Last year I even tried adding red and green peppers to the mix to make it festive, but it was still almost all brown. At least the carrot ones look different.

Zucchini Latkes


4 medium zucchini (grated)
1 large onion (grated)
2 egg replacers
1 egg
1 tbsp baking powder
1/2 cup oat flour
peanut oil


Grate zucchini by hand (or use a food processor if you just can't take grating four zucchinis and an onion) and place it all in a colander. Sprinkle a little salt over it and mix it in. Leave the mixture to drain for about ten minutes and then squeeze out the excess water by pressing with your hands.

Mix the ingredients-the mixture should look a little like pancake batter (except with lots of zucchini in it).

Heat about a 1/2 inch of peanut oil in a large frying pan or wok. Add a bit of latke batter to the pan.

Form the batter into balls, then squeeze out any excess water by flattening them between your hands. Place the flattened pieces onto a tray. When the batter in the pan begins to sizzle, scoop the latkes with a spatula and gently insert into the hot oil. Turn the heat down to medium-high. The latkes are ready to turn over when the sides turn golden brown. Brown on both sides, then transfer to a paper towel to drain.

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