Zucchini Mint Latkes with Minted Yogurt

December 20th, 2009 § 0 comments

Makes 20 medium latkes


Minty, healthy and light, these latkes make a delightful snack or appetizer.
4 cups zucchini, washed and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh mint, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil


In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Minted Yogurt


1 cup plain yogurt
2 tablespoons fresh mint, chopped fine
1 tablespoon lemon zest
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper


Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

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