Rebecca Nielsen's Recipe

Zucchini and Potato Latkes

Category: Side Dishes

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes

Ingredients:

Latke
1 medium zucchini, grated
1 small red onion, grated
1 large russet potato, grated
2 t fresh thyme, chopped
2 eggs, lightly beaten
3 T flour
1/2 t kosher salt
1/2 t fresh ground black pepper
1/8 t fresh ground nutmeg
2 T unsalted butter
4 T extra virgin olive oil

Topping
3/4 c sour cream
1 t fresh lemon juice
1 t fresh thyme, chopped
1/4 t kosher salt
1/4 t fresh ground black pepper

Preparation:

Take the grated zucchini and press out excess water through a mesh sieve. Repeat process with the grated onion. Add the thyme, eggs, flour, salt, pepper and nutmeg. Mix well.

Heat 2 T of the oil and 1 T of the butter in a cast iron or heavy bottom skillet over med-high heat. Drop generous tablespoon of mixture into skillet and flatten slightly with spatula.

Cook for about 2 minutes on each side until golden brown. Add additional oil and butter as needed. Remove from pan and drain on paper towel.

For topping - mix sour cream, lemon juice, thyme and salt and pepper.

Serve warm with dollop of sour cream mixture on top.

Cooks Notes - This is a great fun way to get the kids to eat their vegetables. They see it as a pancake and instantly it is fun to eat.