Zucchini  Latkes

I had the most wonderful and relaxing weekend hanging out with wonderful friends, watching great movies, sleeping in late and making delicious food. I am only one hour into my Monday and I am already missing the weekend. It felt like a taste of summer.  Summer is by far my favourite of all the seasons with its warm evenings, BBQ patio parties and beach fires. Summer food in my opinion is the best; with an abundant selection on fresh fruits and veggies accompanied by cold refreshing beverages.

This Friday while scoping out one of my favourite bloggers, I saw that she posted the most marvellous sounding recipe for Zucchini Fritters a.k.a Zucchini Latkes –http://www.thelondoner.me/2012/03/courgette-fritters.html–  which were inspired by her trip to the beautiful Greek Islands and decided that I must give them a try. So on Saturday evening, when all was calm and the sun was shining I rolled up my sleeves turned on some good tunes and went to work whipping up this delicious recipe. It did not take very long at all to make these little gems and they were so delicious. I can see myself making them again in the not so far future for sure. You should give this recipe a try. I guarantee you will not be sorry. Super easy, super delicious and a taste of summer.

Zucchini Latkes

1 coarsely grated zucchini (about 2 cups)
1 cup coarsely grated potato (uncooked and unpeeled)
Salt and pepper
2 eggs
2tbsp chopped chives
2tbsp chopped mint( I could not find fresh mint so I used dried mint)
zest of one lemon

Once you’ve grated your veggies, you will have to  leave them to dry for while. So just throw them in a strainer sprinkle with salt and leave for 20 minutes while you make your dip for the Latkes.

Yogurt Dip adds a little extra something to these Latkes and gives you an excuse to eat them with your hands. I adapted the dip from The Londoner’s blog as well because I wanted a little less dip than she made.

Yogurt Dip

You Need:

½ cup 2% plain yogurt

A wedge of lemon juice

2 cloves of garlic chopped finely

1 teaspoon finely chopped chives

Now back to the veggies! Press all the water that you can out of them while they are in the strainer and then add them to a bog bowl that has your eggs, lemon zest, chives and mint already mixed. Mix well and then turn on your element to between medium and high heat. Put some oil in a pan and let it heat up. Once it does spoon out mixture into hamburger pattie sized rounds and let cook on each side for about 2 to 3 minutes until they are nice and golden brown. Turn oven on to 200 degrees so that you can throw them in there to stay warm while you cook the rest.