Zucchini, spinach, and feta latkes feature farm market produce
Mary Bilyeu | Contributor
My friend Karan, a fabulous cook, had given me a recipe for zucchini latkes that also featured feta cheese. I couldn't find her recipe when I went to finally make them, so I improvised; I also threw in some spinach, just 'cause a little extra greenery wouldn't hurt anyone.
Quick and easy to make, these were really good. And how fabulous will they be in the summer, when we have beautiful produce from our gardens and from farmers' markets?
1 medium zucchini, grated
2 cups baby spinach leaves, chopped
1/3 cup crumbled feta cheese
1/3 cup finely chopped red onion
1 teaspoon fresh dill
1/2 teaspoon kosher salt
generous sprinkling freshly ground black pepper
1/2 cup plain dry bread crumbs
oil, for frying
1 large tomato, chopped
In a medium mixing bowl, combine zucchini, spinach, Feta, onion, dill, salt, and pepper. Stir in eggs, then stir in bread crumbs. Let batter rest 5 minutes.
Heat a thin coating of oil in a large skillet, over medium-high heat. Drop batter by 1/3 cupfuls, and flatten each latke slightly. Cook 3-4 minutes per side, until golden. Remove to a plate and keep warm, repeating as necessary until batter is used up.
Serve the latkes topped with the tomato.
Makes 6 latkes.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.