I love any kind of "latkes". Mostly the traditional ones with potatoes, but I also make them with different vegetables. We usually had potato pancakes with apple sauce. Now, however, I prefer the savory version with sour cream. Sometimes I add some ham to the batter or pour the potato mix over some bacon in the skillet. Today's recipe is from Food & Wine magazine ("Zucchini-Ricotta Fritters"). As usual, I did not follow the recipe to the letter but made some changes. Potatoes were not part of the original recipe. I added them to make it a full meal. I increased the garlic a little as well as the ricotta, and I added Italian seasoning to the mix. Lastly, I used only a little bit of oil for frying instead of a 1/4 inch deep. I loved the outcome. Even HubbyGrouch, who is not a particular fan of latkes, said they were good. Even LittleGrouch ate a whole one.
1 russet potato (about 450 g / 1 lb), peeled and finely shredded
2 medium zucchini (about 450 g / 1 lb), coarsely shredded
3 garlic cloves, pressed
1/2 of a medium onion, shredded
1 cup low-fat ricotta cheese
2 large eggs
2 tsp finely grated lemon zest
1 tbsp Italian seasoning
salt and black pepper
100 g (2/3 cup) all-purpose flour
Mix together zucchini, potatoes, garlic, onion, ricotta, eggs, lemon zest, Italian seasoning, 1 tsp salt, 1/2 tsp pepper, and flour. Adjust taste with salt and pepper. Heat about 1 tsp olive oil in a large skillet over medium heat. For each pancake, drop 2 tbsp of batter into the skillet and flatten into a 3-inch circle. Cook for about 2 minutes per side, until golden brown. Serve pancakes with sour cream.