Getting Creative with Zucchini!

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Every year for Hanukkah, I make latkes. (pancakes) They are loved by all who try them and no matter how many I make, there are seldom any leftovers. I used to make regular potato latkes until I came across the idea to trade my white potatoes in for sweet potatoes. My family flipped over them and told me to make them that way all the time. This last year I changed it up and made celery root & potato latkes which were also fantastic. Well I’m shaking things up again and now I’m trading my potatoes in for zucchini!

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These little pancakes are quite versatile. You can eat them alone with a dollop of applesauce or sour cream, they can be topped with smoked fish/caviar, creme fraiche & chives or you can put a slice of ham and a poached egg on top and make them into a benedict. They make a great side dish for any protein or can be served with a side salad for a light lunch or brunch dish. 

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I chose to make some homemade Cinnamon Scented Applesauce to go with my Zucchini Latkes and it was a match made in heaven! So simple to cook down some apples with a cinnamon stick and a little lemon juice, sugar & water to turn it into a yummy fresh, homemade sauce. It is way better than store bought and takes barely any work at all. I even used some of the leftover applesauce to make a delicious & healthy  Blueberry Banana Bread later that week!

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Quick tip:  The key to great latkes is to ensure you get all of the liquid out of the vegetable that you are using. In this case, for zucchini, the way to do that is to first toss your shredded zucchini with 1/2 teaspoon of salt and let it stand in a bowl for 10 minutes. I then transfer it to a colander and drain out all of the moisture, pressing and squeezing to get as much out as possible. 

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ZUCCHINI LATKES WITH CINNAMON SCENTED APPLESAUCE

Yield – 16 latkes

Ingredients

  • 2 large or 3 medium zucchini, shredded (4 1/2 cups)
  • 1 teaspoon salt, divided
  • 2 large eggs, beaten
  • 4 green onions sliced thinly, white & light green parts only (slice the dark green parts for a chive garnish)
  • 1/4 cup matzo meal or plain dry bread crumbs
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon pepper
  • Coconut oil for frying
  • Applesauce (recipe attached) or store bought
  • Sour Cream (optional)

Directions

  1. In a large bowl, toss your shredded zucchini with 1/2 teaspoon of salt and let it stand in the bowl for 10 minutes. Transfer it to a colander and drain out all of the moisture, pressing and squeezing to get as much out as possible. Stir in the eggs, green onion, matzo meal or bread crumbs, thyme, pepper and remaining salt.
  2. In a large skillet, heat coconut oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes per side or until golden brown. Drain on a paper towel lined sheet pan. Serve with applesauce and sour cream if desired.

(Printable recipe can be found in my recipe index under Side Dishes)

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CINNAMON SCENTED APPLESAUCE

Yield – 2 cups

Ingredients

  • 3 large or 4 small apples, peeled, cored and cut in large chunks (crisp & tart varieties are best)
  • 1/2 cup water
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 cup brown sugar (or to taste depending on sweetness of apples)
  • 1 cinnamon stick
  • dash cinnamon, optional

Directions

  1. Place apples in a non-reactive sauce pan with the water, cinnamon stick and lemon juice. Bring to a boil and then turn the heat down to simmer for about 30 minutes. Cook apples until they break down and thicken. 
  2. Remove from the heat, remove the cinnamon stick and stir in the sugar and optional cinnamon if using. Depending on the texture you prefer, you can mash the apples with a potato masher or blend in a blender or food processor. 
  3. Let cool and store in an airtight jar or container in the refrigerator for up to 3 weeks or you can freeze it for up to one year.

(Printable recipe can be found in my recipe index under Sauces)

 

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