Ingredients:
4 medium zucchini (washed and unpeeled)
1 large potato (washed and unpeeled)
1 medium onion (peeled)
1 cup whole wheat flour (more, if needed)
1 teaspoon baking powder
1/2 cup egg beaters
2 cloves garlic (crushed)
2 tablespoons chopped scallions
2 tablespoons chopped parsley
1 teaspoon salt
pepper to taste
2 egg whites (beaten until stiff)
Canola oil for frying
Instructions:
Julienne potato and zucchini in food processor. Pour processed vegetables into large mixing bowl. Grate onions in processor and add to potato/zucchini mixture. Drain off excess liquid.
Add flour, baking powder, egg beaters, garlic, scallions, parsley, salt and pepper. Mix well. Gently fold in stiffly beaten egg whites. If mixture doesn't have enough body for frying, gently fold in 1/4 to 1/2 cup of additional flour.
To fry, heat 1/2 inch of oil in pan and drop latkes by spoonfuls. For flat latkes, gently press down with spatula. Fry until golden brown on both sides. Turn only once. Drain will on paper towels. Serve immediately.
Note: Zucchini latkes can be reheated, but they are best eaten, like potato latkes, fresh from the frying pan.
Herb Yogurt Dip
2 cups plain yogurt
Fresh herbs (parsley, dill, scallions)
Garlic (minced to taste)
Drain yogurt in a sieve over a bowl in the refrigerator for 8 hours. Stir in minced herbs and minced garlic to taste.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
