+
0 (0)

Category: Appetizers

Zucchini latkes with feta and dill

Zucchini latkes with feta and dill
Kirk McKoy / Los Angeles Times

Indulging in fried foods is traditional during the eight days of Hanukkah, which begins this year on the evening of Dec. 24 and concludes on Jan. 1. That’s because the customs of the Festival of Lights commemorate the miracle of ... Read more

Total time: 1 hour | Serves 4 to 6 as an appetizer

Yogurt dill garlic sauce

  • 3/4 cup plain yogurt
  • 2 teaspoons chopped fresh dill, plus a little extra for garnish
  • 1/2 teaspoon finely minced garlic
  • Semi-hot pepper flakes such as Turkish Maras pepper or Aleppo pepper, optional, for garnish

Step 1In a bowl, whisk together the yogurt, dill and garlic. Season to taste with salt if desired (keep in mind that the feta in the latkes will provide seasoning). This makes about ¾ cup sauce. Garnish, if desired, with pepper flakes.

Zucchini Latkes

  • 1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash)
  • 1/4 teaspoon salt
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1 clove garlic, chopped
  • 1/3 cup finely chopped green onion, from about 4 onions
  • 1/3 cup chopped fresh dill, plus dill sprigs for garnish, separated
  • Freshly ground black pepper
  • Pinch of cayenne pepper, more to taste
  • 2 eggs
  • 1/2 cup flour
  • Olive oil, for frying

Step 1Coarsely grate the zucchini. You should have a generous 4 cups. Place the zucchini in a strainer and toss with the salt. Set aside for about 10 minutes, then squeeze out the excess liquid. Set aside.

Step 2In a large bowl, mash the feta with a fork until it is finely crumbled. Add the zucchini, garlic, green onions and dill and mix well. Season with the black and cayenne peppers. Add the egg and stir to incorporate, then the flour.

Step 3Heat a thin film of oil in a large skillet over medium heat until hot. Drop a very small amount of the latke batter into the oil and fry; this will be your test so you can check to see if additional seasoning is needed before frying up the latkes.

Step 4For each latke, drop 1 heaping tablespoon of batter into the pan. Flatten the latkes slightly using the back of a spoon. Fry the latkes until they start to brown on one side, about 2½ minutes. Carefully flip the latkes over using 2 spatulas. Reduce the heat to medium-low and continue to fry until the latkes are set and lightly browned. Transfer the latkes to a paper towel-lined plate to drain.

Step 5Repeat until all the latkes are fried, adding additional frying oil as needed.

Step 6Serve the latkes hot, garnished with dill sprigs and served with the sauce.

Each of 6 servings:
Calories 229; Protein 8 grams; Carbohydrates 14 grams; Fiber 1 gram; Fat 16 grams; Saturated fat 5 grams; Cholesterol 83 mg; Sugar 5 grams; Sodium 220 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Radish, salmon and radish green salsa verde toasts.
Sweet potato and chickpea dip
Sardines with chermoula
Wild mushrooms persillade