Tired of latkes? Think Turkey!

In Recipies on December 6, 2010 at 12:31 am

I love latkes.  When Hanukkah rolls around each year, we gorge ourselves on them for the first few days.  Then, about “day five”, the “latke blues” set in and we’re as eager to see another plate of them as we would be to lift the plate cover and find an MRE under it.

Kabak mucveri make a great mid-festival substitute for latkes.  These fritter-like treats from Turkey meet the traditional requirement for Hanukkah by being fried in oil and their bright, green accents perk up the winter table with a faint echo of summertime.

In the summer months, I am a regular at the Des Moines Downtown Farmer’s Market.  A vendor was expressing some frustration that zucchini are so good, but she did not have a lot of suggestions (beyond breaded, skillet-fried, or baked into bread) for its use.  I gave her this recipe.  The next week, she had an electric skillet full of them for shoppers to sample.  They were flying out of the pan and people were grabbing copies of my recipe.  In Iowa, that is a pretty strong recommendation!

1 lb fresh zucchini, ends trimmed

1 shallot, minced

1 small onion, minced

1/2 C Italian parsley, minced

1/2 C fresh dill, minced (or 2 tbs dry)

1/2 C grated Romano or crumbled feta

4 eggs

1 C white flour

kosher salt and freshly ground pepper

olive oil for frying


Grate the zucchini and place half in a colander.  Sprinkle this amount generously with kosher salt.  Place the rest of the grated zucchini on top and sprinkle this with kosher salt.  Place a small plate and a heavy can of “something” on top of the grated zucchini and set the colander in a shallow pan.  Allow to drain about 30-45min.  In a large bowl, combine the remaining ingredients.  Using your hands, squeeze out as much remaining water as possible from the grated zucchini and add the squash to the other ingredients in the bowl.  Mix well.  Preheat about 1/2 C olive oil in a skillet over medium to medium-high heat (not smoking).  Use two spoons to drop a generous dollop of the zucchini mixture into the hot oil.  Fry each side until golden (3-4 min).  Carefully turn using two spatulas.  When finished frying, move the cooked patties onto paper towels to drain.  Serve warm with sour cream.

These are simply irresistible and if half of them make it to table uneaten, you are a model of self-restraint.

Serves about 4 (4-5 small patties each)


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