You can thank my dear friend Bobbie for inspiring this recipe. I had picked her up on my way to work and as soon as she hopped into the car I asked, “what in the world are you eating?” I her typical, easy-going (and slightly scattered) fashion she said, “Oh you know… it’s a latke. I used some zucchini, sweet potato, an egg or two, some cheese, and violà! Want one?” I took one bite of the latke she handed me, hot butter dripping off it and into my hand. And that, ladies and gentlemen, is when I fell in love with latkes.
I must confess that one of the reasons I love these latkes is because I do permit myself to cook them in copious amounts of butter. So basically I (through Bobbie’s inspiration) came up with a (relatively) healthy pancake and potentially sabotaged any health benefits for browned butter crispness. Can you fault me?
I like making these over the weekend since the grating process does add several minutes of prep time.
ZUCCHINI AND SWEET POTATO LATKES
makes approximately 8 medium latkes
2 cups zucchini, grated (approximately 2 medium zucchini)
1.5 cups sweet potato, peeled and grated (about 3/4 pound sweet potato)
¾ cup finely diced shallot (about 2 medium sized shallots)
2 beaten eggs
¾ cup aged cheese (manchego, parmesan, gruyere), about 3 ounces
1/2 cup flour (any type of flour should work, here is your gluten-free option!)
1.5 tablespoons brown sugar (optional)
1/2 tsp salt
¼ tsp pepper
1 tsp apple cider vinegar
butter for pan (don’t be shy here)
Grate your zucchini into a colander and press it with a large spoon or spatula to help get rid of excess moisture. You can also use a cheesecloth to wring the zucchini out. Don’t skip this step… it truly will help your batter stick together in the pan.
In a medium-large bowl, combine all your ingredients.
Heat large fry pan to medium heat. Melt a generous tablespoon or two of butter in your pan.
Spoon batter into pan, approximately 4-5 inch rounds.
Cook your latke on the first side for 6 minutes; do not touch it for that timeframe unless you suspect it’s burning. Then flip and cook for another 5 min on the other side, or until dark brown.If your batter is having trouble holding together, try making the latkes smaller or adding a bit more flour, 1 T at a time.
Serve with jam, yogurt, hot sauce, an egg, or just about anything. Make a sandwich with the leftover latkes!
These keep well in the refrigerator for several days; we love re-heating them in our toaster oven.