Making the latkes with zucchini instead of potatoes gives the dish more freshness and color.
Keyword: Zucchini Latkes
Author: Danielle Oron
1cup250 g Labane or Greek yogurt
⅓cup80 ml water
1large or 2 small zucchinisgrated
Canola oil for frying
2tablespoons16 g all-purpose flour
Freshly ground black pepper
4ounces(110 g) smoked nova salmon
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.
Used with permission from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron, Page Street Publishing, 2015.