Zucchini Latkes are a frugal and tasty side dish. Add this to your what to do with all the zucchini file.
Zucchini is a vegetable I don’t cook often enough. Yellow squash is a regular on the dinner table during the summer when it’s cheap and plentiful. Zucchini I might grill once a summer but that’s it. Which is sad because zucchini is quite tasty.
This month for Secret Recipe Club got the Tasty Cheapskate and decided to make zucchini latkes. I’ve made straight up potato latkes before but never with added zucchini. They were delicious and I can imagine they will be on our dinner plates more often.
Jean is the blogger behind The Tasty Cheapskate. In 2011 she undertook the challenge to feed her family on six dollars a day, which I am definitely going to check out thoroughly.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 zucchini
- 1 extra large, think baking potato size, or 3 to 5 medium sized russet potatoes peeled
- 1/4 onion
- 1/2 C all-purpose flour
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- oil for frying
- Grate the vegetables on a box grater or on the shredding disc of a food processor
- Place in a kitchen towel lined colander or strainer
- Squeeze well to remove excess liquid
- Place in a large mixing bowl
- Combine with everything except the oil
- Heat 1/4 inch of oil in a heavy skillet
- Drop heaping spoonfuls of the late mixture in to the hot oil and cook for several minutes or until golden brown
- Turn and cook until the other side is golden
- Drain on paper towels and serve.