Some call them fritters and some call them latkes, but everyone loves them.  This simple recipe replaces potatoes with low-carb zucchini, so we can enjoy a traditional Hanukkah dish without the risk of a major blood sugar spike.  Not only are the latkes tasty, they add great green color to the table.  We eat them with sour cream.  For a lighter option, try dipping them in unsweetened applesauce.  Please note: you can fry the latkes 3-4 hours ahead of time, and simply reheat them on a baking sheet in the oven before serving.

Ingredients:
1 1/2 pounds zucchini, coarsely grated

1 small onion, minced

1-2 cloves garlic

2 eggs

2 tablespoons whole wheat flour

1 teaspoon salt

pepper to taste

1/2 cup of olive oil

sour cream or applesauce

Preparation:

Mix the salt into the grated zucchini and set aside in a colander in the sink for 30 minutes. Then use your hands to squeeze out the remaining liquid.

Combine the zucchini, onion, eggs, flour and pepper in a bowl. Using a garlic press, crush garlic into batter, and mix the ingredients well.

Heat olive oil in a large frying pan, drop mounds of batter (1-2 tbsp each) into the pan and flatten slightly. Cook latkes for 4-5 minutes on each side, until golden brown. Transfer to a paper towel-lined plate.

Serve hot with sour cream or applesauce.

Makes 15-20 latkes

Carbohydrates per batch of latkes: 23g