Latkes all the way

Remember my sister in law who does not eat potatoes? Well, this one's for you, love.

Thursday night's latkes were a smashing hit. Even my vegetarian daughter, who does not eat zucchini unless it's hiding in a quick bread, devoured them with joy (younger daughter, as expected, ate schnitzel and looked at us as if we have lost our minds. I mean "Zucchini? what's up with that, people?"):


Zucchini latkes*

3 cups grated zucchini (if it's watery, squeeze it dry)
1/2 cup grated Parmesan cheese
2 eggs
3 Tbs flavored bread crumbs
3 Tbs flour
Salt and pepper to taste

Mix well. Fry latkes over medium low heat in relatively little oil (less than you would use for regular latkes). They take a bit longer to cook and you have to watch them carefully so they don't over brown. But the taste! Oh man, the taste. We had 4 left (how that happened I do not know) and I toasted them a bit and had them with smoked salmon for breakfast the next day. Talk about gourmet food.


* Last night's dinner debate: are they still called latkes if they do not contain even a shred of potato?


Pirsumey Nissa:

I am passing along an awesome thought I got from my friend Debbie: Just like the little jar of oil, each of us may think we are too small, insignificant or unimportant to make a difference, but if we do our share, we may find that we can do much more than we thought we are capable of and we can make all the difference in the world.


Be a light.