Zesty Zucchini Latkes with Red Pepper Delight
Elevate your Hanukkah celebrations with these zesty zucchini latkes, a creative twist on the traditional recipe that combines the savory richness of zucchini, potatoes, and onions with a pop of color and flavor from red pepper jelly. Crafted for both taste and presentation, these latkes are crispy on the outside and tender on the inside, topped with creamy sour cream and a sprinkle of fresh scallions. Perfect for a festive appetizer or side dish, this recipe is sure to impress your guests, just as it did at the glamorous bash hosted by Rachel Klein. For an added gourmet touch, consider adding a layer of smoked trout on top for a delightful contrast.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
medium zucchini
1 lb (halved and grated)
large baking potato
1 (peeled and grated)
small onion
1 (peeled and grated)
matzo meal
1/2 cup (none)
large egg
1 (lightly beaten)
fresh lemon juice
1 tsp (none)
salt
1 1/2 tsp (none)
fresh ground black pepper
1/2 tsp (none)
vegetable oil
for frying (none)
sour cream
1/2 cup (none)
red pepper jelly
1/2 cup (none)
scallions
3 (green parts only, thinly sliced)
smoked trout (optional)
3 oz (coarsely chopped)
Instructions
1
Begin by preparing the zucchini: Halve the zucchini crosswise and scoop out the seedy center. Coarsely grate the zucchini flesh using a food processor or box grater, and discard the seedy center. Transfer the grated zucchini to a colander.
2
Next, peel and grate the baking potato and onion. Combine the grated zucchini, potato, and onion in the colander. Squeeze the mixture to remove excess moisture. Let it drain for 2 minutes, then squeeze again to ensure it's as dry as possible.
3
In a large mixing bowl, combine the drained vegetable mixture with matzo meal, the lightly beaten egg, fresh lemon juice, salt, and pepper. Mix thoroughly until well combined.
4
In a medium skillet, heat two tablespoons of vegetable oil over medium-high heat until shimmering. Using a tablespoon, drop packed teaspoons of the latke mixture into the skillet, flattening each one slightly with the back of the spoon.
5
Cook the latkes until golden brown around the edges, about 2 minutes. Carefully flip each latke and cook until the other side is equally golden, about 1 minute. Remove the latkes from the skillet and drain on paper towels. Repeat this process for the remaining zucchini mixture, adding more oil to the skillet as needed.
6
Once all latkes are cooked, arrange them on a serving platter. Top each latke with a generous dollop of sour cream, a spoonful of red pepper jelly, and a sprinkle of sliced scallion greens. For an extra touch of elegance, add thin slices of smoked trout on top of the red pepper jelly if desired. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this latke recipe?
The recipe is for Zesty Zucchini Latkes with Red Pepper Delight.
What are the main vegetables used in these latkes?
The main vegetables are zucchini, a large baking potato, and a small onion.
How should I prepare the zucchini for the latkes?
Halve the zucchini crosswise, scoop out and discard the seedy center, and then coarsely grate the flesh.
Why do I need to squeeze the vegetable mixture?
Squeezing removes excess moisture, which is essential to ensure the latkes are crispy rather than soggy.
What is the recommended binding agent for this recipe?
The recipe uses 1/2 cup of matzo meal and one lightly beaten large egg as binding agents.
What provides the 'zesty' flavor in the mixture?
One teaspoon of fresh lemon juice is added to the mixture for a zesty flavor profile.
What type of oil is best for frying these latkes?
Vegetable oil is recommended for frying the latkes.
How hot should the skillet be before frying?
The oil should be heated over medium-high heat until it is shimmering.
What is the suggested size for each latke?
You should use a packed teaspoon of the mixture for each latke, then flatten it slightly.
How long do the latkes need to cook on the first side?
Cook until the edges are golden brown, which takes about 2 minutes.
How long do the latkes need to cook on the second side?
After flipping, the second side should cook for about 1 minute.
Where should I place the latkes after removing them from the skillet?
Drain the cooked latkes on paper towels to remove excess oil.
What are the standard toppings for this recipe?
The latkes are topped with sour cream, red pepper jelly, and sliced scallion greens.
Is there an optional gourmet topping suggested?
Yes, you can add coarsely chopped smoked trout on top for extra elegance and flavor.
Can I use a food processor for this recipe?
Yes, a food processor can be used to coarsely grate the zucchini, potato, and onion.
How much zucchini is required?
The recipe calls for 1 lb of medium zucchini.
Which part of the scallions should be used for the garnish?
Only the green parts of the scallions should be thinly sliced and used as a garnish.
Is this recipe suitable for Hanukkah?
Yes, it is specifically described as a creative twist on traditional Hanukkah recipes.
How much salt and pepper is used in the mixture?
The recipe uses 1 1/2 tsp of salt and 1/2 tsp of fresh ground black pepper.
What is the texture of these latkes?
They are designed to be crispy on the outside and tender on the inside.
How much red pepper jelly is needed?
The recipe calls for 1/2 cup of red pepper jelly.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the optional smoked trout.
Should the latkes be served warm or cold?
The recipe recommends serving the latkes warm.
How many scallions do I need?
You will need 3 scallions for the topping.
What kind of potato is best?
A large baking potato is the recommended choice.
Can I make this recipe vegetarian?
Yes, simply omit the optional smoked trout to keep the dish vegetarian.
Who is the host mentioned in the description?
The recipe mentions this dish was a hit at a glamorous bash hosted by Rachel Klein.
How many eggs are in the batter?
The recipe uses one large, lightly beaten egg.
How much sour cream is used?
The recipe calls for 1/2 cup of sour cream.
How much smoked trout is suggested for the optional topping?
If using the optional smoked trout, the recipe suggests 3 oz, coarsely chopped.