Making the latkes with zucchini instead of potatoes gives the dish more freshness and color.
Christmukkah Brunch 2011: I had four friends peeling and grating potatoes for latkes. Had one grating only onions, poor thing. That is what this dish reminds me of. Good times and friends and latkes. Fried things are tasty all year round. The flavor combination of the zucchini latkes, salmon, egg yolk, and dill labane sauce works so perfectly together.
Zucchini Latkes With Dill Labane Sauce
Making the latkes with zucchini instead of potatoes gives the dish more freshness and color.
Servings 4
Ingredients
- 1 cup 250 g Labane or Greek yogurt
- ⅓ cup 80 ml water
- 1 tsp chopped dill
- 1 tsp lemon juice
- Pinch of salt
- 1 large or 2 small zucchinis grated
- Canola oil for frying
- 2 tablespoons 16 g all-purpose flour
- 1 large egg
- ½ teaspoon chopped dill
- ¼ teaspoon salt
- Freshly ground black pepper
- 4 ounces (110 g) smoked nova salmon
- 4 poached eggs
- Chopped chives
- 4 lemon wedges
Instructions
- To make the dill labane sauce, combine the labane, water, dill, lemon juice and salt; cover and set in the fridge until ready to serve.
- Place the grated zucchini inside of a sheet of cheesecloth and wring out as much water as possible without destroying the zucchini.
- Heat a skillet with ¼ inch (6 mm) of oil over medium-low heat. Just before frying the latkes, combine the drained zucchini, flour, egg, dill, salt and fresh pepper to taste in a bowl and form them into 4 patties. Fry for 2 minutes on each side until golden brown. Transfer the latkes to a paper-towel-lined plate. Sprinkle with some salt.
- Plate the latkes on each serving dish, top with the smoked salmon and poached egg. Garnish with chopped chives and serve with a lemon wedge.
Notes
Used with permission from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron, Page Street Publishing, 2015.
