the Ultimate latke

I got the original recipe for these latke's from the "Pecan bread" website - Im too lazy to make it the way Jodi does so here is my revised version. These really are so very delicious and my potato loving son barely notices the difference between these latke's and the potato ones I used to make (I have to peel the zucchini's for his - any bits of green and he wont eat it). I also use more spring onion that the original recipe calls for as we love onion and you can never have too much in a latke!

I also like to add various herbs and garlic sometimes depending on my mood. Try making them plain first as they are really very good that way, and if your family likes them you could try basil, thyme, oregano the next time.

I hope you enjoy these simple but delicious creations

The Ultimate Latke

3 cups shredded zucchini
1/2 a large cauliflower
5-8 chopped spring onions (white and light green parts) or 1 small white onion
2 whole eggs
salt and pepper to taste
Lard or coconut oil

Shred the zucchini on the course grater

Place the Zucchini in a tea towel and twist. Wring out as much water as you can. (I line my tea towel with paper towel so that any little pieces of zucchini that get left on the paper can be put in the bin - rather than trying to pick every piece off the tea towel )

Chop up the cauliflower and then whiz it a food processor for a few seconds until it becomes like small grains of rice

Fry the chopped onions on low heat, in a bit of lard or coconut oil, until caramelized,

Combine the zuchinni, cauliflower, and onions together in a bowl and add the two eggs.

Mix with a fork to get everything evenly distributed.

Add salt and pepper to taste.

I like to use quite a lot of fat to cook these in so they are nice and crispy. So melt 2 Tablespoons of fat in a cast iron fry pan and when hot, add a heaping tsp. of the mixture

Flatten it out a little with the back of the spoon/fork.

Turn when browned to your liking.

These can be made ahead of time and reheated uncovered in a 250F degree oven.