Zucchini Latkes with Tatziki Sauce

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.

Zucchini Latkes with Tatziki served with Pineapple Cabbage Slaw

Zucchini Latkes:
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

  1. 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.
  2. Tatziki: In a small bowl, combine yogurt, sour cream, dill, cucumber, lemon juice, salt and garlic and stir. Serve alongside latkes.