RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: White Bean and Zucchini, Herbed - dairy
"The herbed white-bean latkes are a variation of a bean souffle I first ate in Israel." Ethel Hofman 1 cup grated zucchini (about 4 ounces) 1 small onion, minced 2 tablespoons butter 2 slices white bread 3 tablespoons heavy cream 1 small clove garlic 1 can (15 ounces) white beans 2 eggs 1 tablespoon snipped or chopped fresh cilantro 1/2 teaspoon dried thyme 1/2 teaspoon dried chervil 1/2 teaspoon fresh basil Oil for frying Sprinkle zucchini lightly with salt and drain in colander for 5 minutes. Rinse well, and squeeze in paper towels to remove all excess water. Saute zucchini with onion in butter until limp but not browned. In a food processor sprinkle bread with heavy cream. Add garlic, beans, eggs, cilantro, thyme, chervil, basil and blend until combined. Fold in sauteed zucchini. Drop by heaping tablespoons full in a slightly oiled non-stick pan and fry for 4 minutes per side over medium heat, or until golden brown. Makes 12. Original source: "Everyday Cooking for the Jewish Home" by Ethel G. Hofman Current source: PHILADELPHIA INQUIRER, 12/16 "New ideas enliven traditional latkes" By Ethel G. Hofman
