Surprisingly well paired… fried zucchini latkes (pancakes) and creamy cucumber tatziki! Zucchini and cucumber season are coming to an end, so now is the time to try this out.
2 large zucchini, about 1 pound, shredded
1 small onion, chopped
2 large eggs, beaten
1 cup flour
1 teaspoon salt
oil for frying
2 cups plain yogurt (strained) or Greek yogurt
1 english cucumber (or remove skin from a normal slicing cucumber)
1 tablespoon salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1 garlic clove, minced
- Latkes: In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat ¼-inch oil in a large sauté pan over medium high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
- Tatziki: In a small bowl, combine yogurt, sour cream, dill, cucumber, lemon juice, salt and garlic and stir. Serve alongside latkes.