Every August there is an abundance of zucchini in my father in law’s garden. I get tired of the same ol sautéed or oven roasted zucchini so I thought I would try something different. I came up with zucchini latkas. Latkas are a traditional Jewish dish made from mashed or grated potatoes, flour and egg. I substituted zucchini for potatoes and added some parmesan cheese and a few spices. They turned out amazing and it’s basically a full meal in itself! You won’t be able to eat just one! Try your own variation! ~Janna
4 cups shredded zucchini (about 4 medium zucchini)
1/2 cup shredded parmesan cheese
1 egg, plus 1 egg yolk (beaten)1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
In a large mixing bowl combine shredded zucchini, eggs, parmesan, garlic powder, salt and pepper, mix to combine. Heat an electric skillet to 325 degrees and spray with cooking spray. Using your hands measure out about 1/2 cup of the mixture and press it into a patty squeezing some of the liquid out. Cook on skillet until golden brown, flip to brown other side (about 4-5 minutes on each side). Be careful flipping because these are delicate and will break apart if your not careful. After they are cooked sprinkle with a little more parmesan cheese if desired. Makes approx. 6 latkas. Enjoy!!
*One variation I’ve tried and found amazing is topping the latka with a slice of fresh garden tomato and a pinch of sea salt from oldcitysalts.com