Zucchini Latkes

• Vegetarian
• Serves 4

4 medium zucchini/courgette 2 or 3 medium potatoes 2 onions 2 eggs flour to taste fine ground sea salt to taste pepper to taste olive oil

1. Wash and dry courgette and potatoes.  Cut courgette in half lengthwise and remove seeds by running a teaspoon down the full length.
2. Grate courgette, potato and onion using hand grater or food processor.  Place in strainer and squeeze out as much liquid as possible.
3. Transfer ingredients into a bowl.  Add eggs, salt and pepper to taste.  Add enough flour to absorb remaining moisture and so that the ingredients stick together.
4. Heat enough olive oil in a frying pan to cover the bottom.  Spoon ingredients into the pan, in a similar shape to pancakes, about 8cm wide and 1cm thick.  Try frying one pancake and if ingredients do not adhere, add more flour to the mixture before frying the rest.
5. Fry until both sides are brown.

FROZEN OPTION
Fry latkes halfway and freeze.  When ready to use, thaw and place on baking tray.  Bake in preheated oven 170c until heated through, about 10-12 minutes.


Recipe by Kristen Capaccio, Huckleberry Farms Greenlane
Photo by Joe Rich