RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Zucchini and Red Pepper - dairy
3/4 pound small zucchini Salt 2 heaping tablespoons grated onion 1 large red bell pepper, roasted, skinned, seeded and diced, divided, OR 3 Roma tomatoes, seeded and chopped, divided 1 egg, beaten 1/4 cup grated Parmesan cheese 1/4 cup milk 2 teaspoons minced fresh basil 1/4 teaspoon hot pepper sauce Freshly ground black pepper, to taste 1/2 cup all-purpose flour 1 teaspoon baking powder Olive oil for frying 1/3 cup dairy sour cream Grate zucchini through a medium-fine blade. Place in a bowl; salt lightly. Let sit for 1 hour, then drain and press to rid it of all water. Squeeze water out by handfuls. Mix the zucchini, onion and 2 tablespoons diced red pepper in a bowl. Reserve remaining red pepper for sauce. In another bowl, stir together egg, cheese, milk, basil, 1/4 teaspoon salt, hot pepper sauce and pepper. Sift flour and baking powder together onto a plate or waxed paper. Stir vegetables into egg mixture, then gently sift in flour mixture; stir until well mixed. Heat 3 to 4 tablespoons of oil in a frying pan over medium heat. When hot, spoon 4 small ladles of zucchini batter into pan; press into thin 3-inch rounds. Fry on both sides until lightly brown. Wipe and re-oil the pan as necessary and continue frying remaining batter. To make sauce: Puree the remaining diced red pepper with sour cream. Serve with latkes. Yield: 7 servings. Original Source: "The Farm Market Cookbook" by Judith Olney Current Source: "After the Harvest" Renee Hopkins Clark ST. LOUIS POST DISPATCH (on-line edition), 8/30/93
