Latkes are a lot like fritters. This recipe is great as a little goes a long way.
Zucchini latkes
Makes 8 large fritters
Ingredients
2 medium (250g) zucchini
½ onion, grated
1 potato, grated
2 tsp salt
½ tsp fresh rosemary, finely chopped
2 sprigs fresh mint and basil, finely chopped
2 eggs
½ cup panko, bread or gluten-free crumbs
freshly ground pepper
oil for cooking
Fresh tomato salad (optional)
3-4 medium ripe tomatoes
½ red onion or shallot, diced finely
handful fresh mint
pinch sea salt flakes
fresh ground pepper
extra virgin olive oil
1 tsp red wine vinegar
Method
Coarsely grate the zucchini, onion and potato and place in a sieve or colander over a bowl, sprinkle with salt and let sit for 30 minutes to remove as much liquid as possible.
Meanwhile, make the fresh tomato salad by cutting the tomato into fours and removing the seeds. Slice the flesh of the tomato into strips and add to a bowl along with the remaining ingredients, stir to combine and set aside until required.
After 30 minutes, using your hands, squeeze handfuls of the grated vegetables as tightly as possible to remove as much liquid as you can. Place vegetables into a clean bowl and discard any liquid; continue until all the vegetables have been done. Add the herbs, eggs, pepper and crumbs and mix to combine. The mix should hold together well and not be too dry.
Add ¼ cup oil to a heavy-based frypan and moderately heat. Carefully add a generous spoonful of mixture and repeat so you have (depending on size of pan) 4 fritters about 5cm in diameter. Cook for 2-3 minutes each side or until golden brown, keep warm and repeat until all the mixture has been used. Serve immediately with tomato salad and a little Greek yoghurt
• Alison Lambert, chef at the Otago Farmer's Market, will be demonstrating this recipe at the market on Saturday morning.
