Mony's grandma makes zucchini pancakes (latkes) every once in a while and it has become a favorite of Mony's. This week when he asked if I would make him some for dinner, I was more than happy to oblige but still wanted to make them a little leaner and less heavy. I decided not to use any eggs, and cut way down on the flour. I wanted the zucchini to shine through and be the predominant flavor of the little pancakes.
This is the perfect way to enjoy this season's abundance of zucchini's.
Zucchini & Potato Latkes
2 medium zucchini's, shredded
1 large potato, shredded
1 shallot, shredded
1 clove garlic, shredded
1 tbsp chives
1 tbsp flour
salt & pepper
In a food processor, shred zucchini, potatoes, shallot, and garlic. Drain and squeeze out any extra moisture. Add remaining ingredients. Add additional flour if mixture is too wet. Heat non-stick pan, and spray with Pam or a little oil to prevent sticking. Add spoonfuls to the pan and flatten with back of spoon. Flip, and cook until crispy.
Serve with a squeeze of fresh lemon juice.