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Who doesn’t love latkes?  Well maybe you are not a fan, but we especially love potato pancakes when they are hot, crispy and dipped in sour cream and/or applesauce.  Something about zucchini replacing potato convinced me that these are a healthier version of the beloved potato pancake.  However, this is a lie since they are also fried in oil, and there is some potato still involved. 

I revised Ms. Barefoot Contessa’s recipe, removing the baking powder, replacing red onion with shallots, and adding feta cheese, which melts into the pancake and adds a salty kick.  These were definitely lighter than the potato version, but be sure to squeeze out any extra liquid from each patty before cooking so that they will stay together better.

 

 

Zucchini and Feta Latkes (adapted and revised from Barefoot Contessa)  

3 medium zucchini

1 small potato

1 shallot

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

½ cup feta cheese crumbles

5-6 tablespoons vegetable oil  

Peel zucchini, potato, and shallots.  Shred zucchini, potato, and shallots against the large grating side of a box grater into a large bowl.  Stir in eggs. Then stir in flour, salt and pepper. Stir in feta cheese.

Roll vegetable mixture into small patties.  Add vegetable oil to a large sauté pan and heat over medium heat..  Once the vegetable oil is hot, carefully place in latkes and cook for 5-7 minutes on each side until brown and crispy.  Remove latkes from pan and place on a paper towel lined plate.  Serve hot with sour cream or applesauce.

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