Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Zucchini Latkes


Prep Time

60 minutes

Cooking Time

30 minutes

Yields

12 people

Ingredients


2 large white or yellow onion, coarsely chopped

2 clove garlic, peeled

3 pounds zucchini

1 pound fresh spinach, chopped and cooked
½ cup scallions, chopped
1 tablespoon kosher salt
(equals 3 teaspoons)
1 tablespoon dried marjoram

1 tablespoon dried thyme

4 large eggs

1 cup almond meal (to desired consistency)
¼ cup coconut flour (optional)
Vegetable oil, for frying


Directions


Process the onion and garlic in a food processor until they are finely pureed. Place the puree in a fine-mesh strainer set over a bowl; set aside to allow the liquid to drain away.

Coarsely grate the zucchini using a box grater, mandoline or food processor. Place in a wide-mesh strainer or the insert of a salad spinner. Add 2 teaspoons of the salt and toss to combine. Set aside for 30 minutes to drain. If you used a salad spinner, spin it as you would salad greens to strain away any liquid from the zucchini. Otherwise, use your hands or a flexible spatula to press as much of the liquid as possible out of the zucchini in the strainer. Do the same with the cooked spinach… strain and squeeze all excess water out.

Place the zucchini in a large bowl and add the scallions, marjoram, thyme, onion-garlic puree, and the remaining 1 teaspoon salt. Mix well. Thoroughly mix in the eggs.

Finally, stir in the almond meal and coconut flour to desired consistency.

Preheat the oven to 200°F. Place a large heavy skillet over medium-high heat. Add 3/8 inch of oil and heat until it shimmers; do not allow the oil to reach the smoking point.

Using your hands, press 1/2 cup of the zucchini batter into a 1/2-inch-thick patty (about 3” in diameter) and carefully slip it into the pan, letting the patty fall away from you to avoid being splattered with the hot oil. Add 2 more latkes to the skillet and fry for 3 minutes per side, rotating the latkes 180° after 2 minutes on each side to evenly brown them.

Transfer the latkes to a baking sheet lined with paper towels to absorb excess oil. Keep warm in the oven while frying the rest of the latkes. Serve warm, with plain Greek Yogurt or no sugar added applesauce, if desired.

Notes

Make sure to squeeze all excess fluids out of the zucchini, onions and spinach before mixing in with the rest of the ingredients to get the desired consistency.

Credit

Adapted from The Artisan Jewish Deli at Home in Hadassah Magazine