Easy Kosher Recipes » Vegetarian » Zucchini & Leek latkes

Zucchini & Leek latkes

Super Delicious
לביבות פרסה וקישואים

This recipe was actually invented after I had just made stuffed zucchini's and had a large amount of left overs. usually I get rid of "extras" straight away - but this time I chose to make Zucchini latkes. So I added some leek and made some great latkes! This dish is so good that I am making stuffed zucchini's just so that I can have an excuse to makes some more zucchini and leek latkes! Obviously you don't have to make stuffed zucchinis first, but why not enjoy both worlds!
Prep Time 3 mins
Cook Time 10 mins
Total Time 13 mins
Servings 20 Latkes

Ingredients
  

  • 6 nice ones! Zucchini
  • 1 Large stalk Leek
  • 1 - Fresh! Egg
  • 3 Tablespoons Flour
  • Per taste Salt
  • Per taste Ground Black Pepper
  • 1 Teaspoon Onion Powder
  • For the fry! Canola Oil

Instructions
 

  • With the help of a Parisian spoon, empty out the inside of the zucchini - we only need the insides!
  • Clean the Leek and cut into think rings
  • Place everything into a food processor - until everything is full processed and becomes one
  • Now - the most important part! Place everything in a filter and start draining ALL the liquid from the mix
  • Place the drained mix into a bowl, add the egg, the flour, and the spices and mix well with a spoon. If the mixture is too think/"liquidy" - add some more flour
  • Heat up about 1/2CM of oil in a flat pan
  • When the oil is boiling, take a tablespoon of the mix and carefully place it in the oil
  • Fill the pan with latkes!
  • When the latke begins to brown underneath - flip it until it browns on the other side aswell
  • Remove the latkes from the pan and place them on some kitchen paper - so all the oil is soaked up
  • There you have it! Enjoy!

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