It’s that time of year folks… Passover!

I love potato latkes, they’re a family tradition. Actually, I love anything that resembles a latke (for those of you who don’t know about potato latkes, they’re basically potato pancakes).

Just for fun, this year I’m trying out zucchini latkes. Maybe I’ll even bring them to the Sedar! This is an adapted version of a zucchini fritter recipe from the Natural Gourmet Institute. Enjoy!

Zucchini Latkes

Ingredients:

3.5 cups shredded zucchini (about 3 small zucchinis)
1/3 cup arrowroot*
1/3 cup rice flour
1 tbs dill, chopped
1/2 tsp lemon zest (optional)
1 shallot or 1/2 small red onion, minced
1/4 cup avocado oil
1 egg or flax egg (1 tbs ground flax + 3 tbs water, left to sit for 10 min)
salt to taste

*I ran out of rice flour when making this recipe, so I used half arrowroot and half rice flour (I always have arrowroot around for DIY body/beauty products). Feel free to use all rice flour and let me know how it goes. Next time I’m going to try it that way.

1. Add a tsp of salt to shredded zucchini and place in a colander. Mix and let it drain. After 5 minutes, squeeze out any excess water.

2. Add the arrowroot, rice flour, dill, lemon zest (optional), shallot or onion, egg or flax egg and a touch of salt to the zucchini and mix well.

3. Heal oil in a large skillet. When oil is hot, make a ball with 1 tbs of the batter, flatten it and place in the pan. When the bottom has browned, flip it. Blot with paper towel and taste. Add more salt, lemon zest or dill to taste.

4. Form the rest of the batter into 13 balls. Flatten and place in pan. Be careful not to overcrowd so you still have space to flip them.

5. Eat with apple sauce, cashew cream or a tahini.

You can garnish with dill leaves if you like (or not, but you’ll probably have extra), just try not to eat them straight out of the pan and save some for your guests!