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| Zucchini Breads · Vegetables · CM's Vegetables |
| ZUCCHINI LATKES WITH ROASTED PEPPER SOUR CREAM TOPPING | |
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1 1/2 lb zucchini, grated 1/2 teaspoon salt 1/4 cup sweet onion, grated* 1/2 cup red bell pepper, finely chopped 4 eggs (1/4 cup) 1/2 cup freshly grated Parmesan cheese 1/2 cup milk 2 tbsp. minced fresh basil 1/2 tsp. Tabasco 1/4 tsp. garlic powder 1/4 tsp. each salt and pepper Grate zucchini using medium-fine grating disk of food processor or hand grater. Place zucchini in colander and sprinkle with salt. Let set 1 hour. Gently press out as much moisture as possible. Add grated onion and chopped pepper. Mix gently but thoroughly. Combine eggs, Parmesan cheese, milk, basil, Tabasco, garlic powder and salt and pepper. Thoroughly whisk egg mixture until well combined. *Finely grated green onions or leeks can be substituted. Cooking instructions: Fold 1 1/4 cups egg mixture into 1 1/2 lb zucchini mixture. Combine 3/4 cup all purpose flour with 2 teaspoons baking powder; stir into egg/zucchini. Fold together gently until well blended. Note: Adjust consistency of mixture as necessary, adding more liquid if mixture is too thick or more flour if mixture is too thin (Sometimes I thicken the latkes using dry mashed potato flakes). Flour absorbs more or less moisture according to environmental humidity, so this adjustment for your conditions may be needed. Heat 2 tablespoons of olive oil in a seasoned griddle or non-stick sauté pan. When hot, place a large scoop of the zucchini mixture onto hot oil. Press gently into 3-inch rounds. Cook on both sides until golden brown (internal temperature should be at least 140°F). Remove from pan and drain on absorbent towels. Serves 4. Red Pepper Sour Cream Topping: 2 cups sour cream 1/4 cup red bell peppers, roasted and pureed 1/4 teaspoon salt 1/4 teaspoon black pepper Brush peppers with olive oil. Roast peppers in a preheated 375°F oven or over a gas flame until peppers are tender and streaks of brown appear and skins break. Combine ingredients thoroughly. Refrigerate until ready to use. For each Portion: Serve 3 latkes with 3 tablespoons Red Pepper Sour Cream or 1 or 2 Zucchini Latkes with 2 other vegetables as a vegetable or vegetarian entrée. Serve accompanied by grilled Summer vegetables or steamed broccoli. For special occasions, garnish with Rainbow colored julienned sweet peppers or coarsely chopped parsley. Submitted by: CM | |
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