My garden zucchini aren’t trustworthy! Left alone, even for a few hours, they grow from a nice manageable length to baseball bat size! They are amazing veggies! I am now asking everyone I know, “Wouldn’t YOU like a DELICIOUS zucchini?” We have given zucchini to all the relatives and many friends and now I am asking my nail girl, hairdresser, postal clerk and even the dog groomer!
Zucchini Latkes are a StoneGable favorite. Crisp, light and so yummy, this recipe is a winner! They freeze well, so I make big batches!
We make these a meal all by themselves! I hope you will use up a few zucchini ( or a whole bunch, if they are in your garden) making this scrumptious recipe!
3-4 medium size zucchini
1 large onion, peeled and finely chopped
2 eggs, scrambled in a separate bowl
1 tsp salt
Peel and grate the potatoes. Add to zucchini. Add eggs, onions, flour, salt and pepper. Add just enough flour to hold it all together loosely. Mix together. Zucchini batter will be wet.
Heat a couple of TBS veggie oil in a large saute pan over medium heat. When the oil is hot. Drop a heaping TBS or 2 of the zucchini mixture in the pan and flatten out. I can cook 4 latkes at a time. Make in batches.
Hold them in a warm oven.
Serve with sour cream and snipped chives.
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