RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Zucchini with Garlic & Yogurt-Mint Topping - dairy
A few weeks ago, Elaine Radis shared her awesome collection of latke recipes, many of which came from an LA TIMES article titled "Eight Days of Latkes" by Judy Ziedler from 12/94. Apparently, the LA TIMES does an annual version using the same article title and same editor. In today's food section of the LA TIMES, you will find Judy Ziedler's current crop of latke recipes. For your convenience, I am posting them separately. Karen Selwyn ZUCCHINI PANCAKES WITH GARLIC AND YOGURT-MINT TOPPING In these pancakes, from "Faye Levy's International Jewish Cookbook" (Warner Books, 1991), the delicate green color of the zucchini shows through the golden brown crust. As Levy writes, "The Sephardic-style yogurt and mint topping is a refreshing complement to the light pancakes and is also good with plain sauteed zucchini or eggplant or with cooked green beans." YOGURT-MINT TOPPING 1/2 cup plain yogurt 1 1/2 teaspoons chopped fresh mint 1/2 small clove garlic, finely minced Salt Freshly ground black pepper PANCAKES 3 cups coarsely grated zucchini (about 3/4 pound) 1 tablespoon chopped garlic Salt Freshly ground black pepper 1 egg, lightly beaten 3 tablespoons flour Oil Mint sprigs YOGURT-MINT TOPPING: Mix yogurt with mint and garlic. Season to taste with salt and pepper. Set aside at room temperature. PANCAKES: Combine zucchini, garlic and salt and pepper to taste. Lightly stir in egg. Stir in flour. Heat 1/2 cup oil over medium heat in deep, heavy, large skillet. Drop zucchini mixture by heaping tablespoons into skillet. Flatten slightly with back of spoon and cook until golden brown, 2 to 3 minutes per side. (Turn very carefully so oil doesn't splatter.) Drain on paper towels. Stir mixture before cooking each batch. Add more oil between batches if needed. Serve hot with Yogurt-Mint Topping. Garnish with mint springs. Yield: 12 pancakes (4 appetizer or side-dish servings).
