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.
- 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
- 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.