It’s starting to feel a lot like the holidays around Park City. Every night I notice a new house lit up with festive twinkly lights. You know it’s almost Christmas when you spend your whole weekend dodging cars on the highway with Christmas trees loosely tied to the roof. If only we had a few inches of snow to blanket the ground, it would really feel like winter. For those people celebrating Christmas, there are still have two weeks to deck the halls and plan menus. Hanukkah, however, starts Dec. 16, and in the words of Adam Sandler, “Instead of one day of presents, we have eight crazy nights.” That also means eight nights of food… Yikes! Time to get planning on that menu of yours! One of the most classic Hanukkah dishes is potato latkes, delicious little potato pancakes topped with sour cream or other yummy toppings of your choice.
This year, I wanted to put a fresh twist on this classic dish and lighten it up with a fewer carbs and calories. Growing up, my mother used to make zucchini fritters in the summer with fresh zucchini from our CSA. She would top them with plain Greek yogurt and applesauce. I took her recipe for fritters and added my own twist by incorporating leeks and green onions for a little something extra.
One thing I refuse to change is topping them with yogurt and applesauce. So, if you’re looking to mix it up a little this year and wow your family, substitute these fritters for your traditional latkes, just be sure to make a double batch, because everyone will be asking for more. From my mountain kitchen to yours, happy holidays to all!
- 2 medium zucchini, shredded
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1/2 cup thinly sliced leek (split lengthwise and sliced thin)
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- Nonfat Greek yogurt and applesauce for serving
- Preheat the oven to 200 F to keep fritters warm.
- Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
- In a large bowl toss the shredded zucchini with 1 teaspoon coarse salt and a set aside for 10 minutes.
- Wring out the zucchini by pressing it against the holes of a colander with a wooden spoon to remove some of the water.
- This is an important step as it will keep the fritters from getting soggy.
- Return the shredded zucchini to the bowl.
- Stir in scallions, leeks and egg.
- Season with salt and pepper.
- In another dish mix together flour and baking powder.
- Sprinkle flour mixture over zucchini and mix well.
- Heat 2 tablespoons of oil in a large skillet.
- Drop a spoonful of the zucchini mixture into the skillet, (don't overcrowd the pan with too many fritters).
- Using the back of a spatula flatten the fritter slightly.
- Cook them over medium-high heat until the edges of the fritter are golden brown, about 3-4 minutes.
- Flip and fry on the other side for the same amount of time until golden brown.
- Transfer to a baking sheet and keep warm in the oven while you finish the rest of the batter.
- Top with a dollop of yogurt and applesauce.