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Jewish

Zucchini and Green Olive Latkes
Ingredients
With olives, tomatoes, and zucchini, these latkes bring the flavor of the Mediterranean to your table. They go well with a vegetarian bean stew or lightly broiled fish.
2 tablespoon Vegetable oil
4 each Medium zucchini, shredded
1 each Fresh large red tomatoes, 3"
1 each bunch scallions, whites and 4 inches of greens, thinly sliced
1/3 cup green olive, chopped
1/2 teaspoon Salt
3 each Eggs, beaten
1/2 cup Panko bread crumbs
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Zucchini and Green Olive Latkes

Zucchini and Green Olive Latkes

Zucchini and Green Olive Latkes
  • Servings:Serves 30
  • Prep Time:45 minutes
  • Cook Time:45 minutes
directions
1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with cooking spray, then grease each pan with oil.
2. Put zucchini in a sieve, about 1 cup at a time. Use the back of a large spoon to press out any excess liquid. Place drained zucchini in a large bowl.
3. Core tomato and cut into quarters. Scoop out seeds and discard. Dice tomato and add to zucchini. Add scallions, olives or olive tapenade, and salt. Mix to distribute thoroughly. Add eggs and mix well. Stir in bread crumbs.
4. Use a soup spoon to scoop a heaping amount (about 3 Tbsp.) of zucchini mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake shape with the back of a spatula. Latkes can be close together - about 1/2 inch apart - as they will not spread during cooking.
5. Bake latkes, two sheets at a time, for 15 minutes at 425 degrees F. After 15 minutes, remove pans from oven. Spray top of each latke with olive oil cooking spray, then flip over. Return pans to oven and bake an additional 12 to 15 minutes, until latkes are borwn around edges and on top. Serve warm. Latkes may be made in advance and refrigerated. Reheat at 300 degrees F until warm, about 10 minutes.
Source: Hannaford fresh Magazine, November - December 2008

 
 
 
 
 
 
 
 
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