2010: Week 6
Zucchini Latkes with eggplant & Sundried Tomato Dip
Serves/Makes: 8 3 med. Zucchini, grated
1 tsp. salt
2 small purple, green or red bell peppers, finely chopped
8 eggs (1/2 cup)
1 cup Parmesan cheese
1 cup milk
4 Tbsp. minced fresh basil
1 tsp. Tabasco
½ tsp. garlic powder
½ tsp. each salt & pepper
Eggplant & Sundried Tomato Dip (recipe follows)
Place grated zucchini in colander and sprinkle with salt. Let set 1 hour. Gently press out as much moisture as possible. Add grated onion and chopped bell pepper. Mix gently but thoroughly. Combine eggs, Parmesan cheese, milk, basil, Tabasco, garlic powder salt & pepper. Thoroughly whisk egg mixture until well combined.
Fold 2 cups egg mixture into 2 cups zucchini mixture. Combine ¾ cups all purpose flour with 2 tsp. baking powder; stir into egg/zucchini. Fold together gently until wee blended.
Note: Adjust consistency of mixture as necessary adding more liquid or more flour as needed. Heat 2 Tbsp. olive oil in a grill or sauté pan. When hot, place a large scoop of the zucchini mixture onto hot oil. Press gently into 3” rounds. Cook on both sides until golden brown. Remove from pan and drain on paper towels. Serve with dip.
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