Lemon Zucchini Latkes

My garden is spitting out squash like the Duggers do children, but nothing else is producing yet, so I am sorry for yet another Zucchini recipe.  But you won’t be sorry if you make this one.

I was making Russ a loaf of Zucchini bread, but I grated too much zucchini and had to think of something to do with it.  While looking at the shreds in the Cuisineart I thought it looked a lot like grated potato for Latkes.  So here is the out come.

These can be used as a side dish or tomorrow I am going to re-warm them and put a dollop of Greek yogurt and a sliver of smoked salmon on them and serve them as an appetizer to my Cousin and his wife who are coming for dinner.

Makes 24 – 2-inch latkes

4 medium zucchini – grated

1 t. salt

Juice of one lemon and zest of half the lemon

1 shallot minced

3 T. Parmesan cheese

3 T. flour

1 egg and one egg white, beaten

Black pepper

Pam

Grate the Zucchini in the food processor and put into a colander and sprinkle with all the salt.  Mix it together.  Place colander over a bowl to catch the liquid that is going to drain out of the zucchini and let it sit for half an hour.

After draining hold colander under the running water in the sink for just a moment to rinse off a little salt.  Put a paper towel on top of zucchini in the colander and press it down pushing as much water out of it as possible, turning the squash a couple of time.

In a large mixing bowl beat the egg and egg white together and add all of the ingredients except the pam.

Heat a non-stick fry pan on medium high.  When it gets hot spray Pam in the pan.  Drop spoonfuls of the zucchini mixture into small rounds and press them down a little.  Cook for about one minute on the first side and then flip them and press down again and cook the second side about a minute.

I only do about 5 at a time so they are not crowded in the pan.  You can keep them warm on a cooling rack set on a cookie sheet in a 250º oven if you want to serve them right away.

Or you can wrap them up and refrigerate them and reheat them on a cooling rack set on a cookie sheet in a 325º oven until they are warm – probably about 10 mins.

I used the Latkes as the base of an hors d’oeuvre.  I put a dollop of Grreek yogurt and a sliver of smoked salmon on top they were great.  Russ then ate the leftovers for breakfast and added capers making them even better