"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
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
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