Last night my spin class was cancelled so I found myself unexpectedly at home right after work, in need of dinner and with a fridge that was pretty empty except for two zucchinis and a package of eggs. Luckily for me, one of my absolute favorite quick-fix dishes happens to involve zucchini and eggs.
My mom grew up as a non-practicing Jew in Russia and though she herself was never religious, when she had kids and we moved to Canada, she tried to expose us to our Jewish culture as much as she knew how. We rarely celebrated the high holidays and didn’t have Shabbat dinner in our house, but we attend Synagogue sporadically and went to Camp Kadimah every summer. I think Camp Kadimah might be where I first started cooking— we would make Challah every friday afternoon. Anywhoo, that is all to say that I have a deep love of Jewish food. It brings back great memories of my childhood and a lot of the food is cooked in duck fat…whats not to love? My absolute favorite dish is latkes — potato pancakes. I really can’t think of anything more delicious that perfectly crispy potatoes, steaming and tender in the middle, covered in sour cream and smoked salmon. So. Damn. Good.
But — So. Many. Carbs. A couple of years ago, I decided to try to recreate my favorite things about latkes with something that I wouldn’t feel quite so guilty about eating — zucchini. My experiment was a success and now I make these zucchini pancakes at least once a month — usually when I have a craving for something fried. Honestly, I think I may have grown to love them a bit more than the original.
I personally eat these with sugared sour cream. I know it sounds weird, especially because these fritters are made savory with the addition of pepper and cumin, but please trust me when I tell you that somehow the combination turns out to be magical.
- 2 zuchinnis, grated
- 1 small onion, grated
- 4 tablespoons of flour
- 1 jumbo egg
- ½ teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of pepper
- canola or other vegetable oil for frying.
- Grate the zucchinis and onions. Place them into a kitchen towel and squeeze out as much of the water as you can.
- In a large bowl, mix the grated vegetables with the flour, egg, cumin, salt and pepper until all of the ingredients are incorporated.
- Heat about ¼ inch of oil in a large skillet over medium high heat. Lower the heat to medium low when the oil is hot.
- Gently lay out 3 inch rounds of the zucchini mixture into the skillet. The mixture will be pretty wet so you'll have to use your hands to form the pancakes and lay them into the pan. Once they are in the pan, flatten them with the bottom of a spatula.
- Cook for 4-5 minutes, until the pancakes are golden brown on one side, then flip them over using a large spatular and cook for 4-5 more minutes.
- Serve with sugared sour cream.*