Zucchini-potato latkes with pesto, Greek yogurt and jalapeno jelly

Submitted by: Josi Khokhani
Tasty crispy pancakes, a great way to use some of that abundant zucchini from the garden!

Serves: 4
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · side · appetizer ·

Ingredients

1 medium zucchini, seeded and shredded
2 medium-large potatoes, peeled and shredded
1/4 sweet onion or 4 scallions, diced
2 eggs, beaten
1 cup whole wheat flour
1/4 tsp pepper
1/4-1/2 tsp salt depending on taste
cayenne pepper to taste
olive oil

For topping:
pesto
Greek yogurt (plain)
jalapeno jelly

Method

1. Preheat oil in a deep skillet over low-medium heat, or use nonstick skillet
2. Wrap shredded zucchini and potato in cheesecloth and squeeze water out
3. Place in bowl, add onion, eggs, flour and spices, mix well
4. Drop into oil (careful! will splatter) and flatten with fork or spatula
5. Fry until golden on bottom, turn and brown the other side
6. Remove from oil, drain on paper towels
7. Top with pesto, yogurt and jalapeno jelly. Or ketchup, or sour cream, or applesauce, etc.

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