Preparation time: 15 minutes, Rest time: 1 hour, Cooking time: 10 minutes, Yield: 7 servings
This is a great version of the traditional potato latkes.
- 3 small zucchini, grated
- Salt, to taste
- 1/2 small onion, grated
- 1 large red bell pepper, roasted, skinned, seeded, and diced
- 1 egg, beaten
- 1/4 cup grated Romano cheese
- 1/4 cup milk
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 cup sour cream
- 1/4 cup plain yogurt
Place grated zucchini in a colander and sprinkle heavily with salt. Let it sit for 1 hour. Squeeze liquid from zucchini; have a bowl underneath to catch the liquid. Mix zucchini, onion, and 2 tablespoons of diced bell pepper. Add egg, cheese, and milk. Stir together. Add flour and baking powder. Fold ingredients together.
Heat a nonstick sauté pan coated with cooking spray. Spoon 1/4 cup of batter into the pan. Once the side turns golden brown, flip and cook until golden brown, about 2-3 minutes per side. Repeat with the rest of the batter.
In a food processor blend rest of bell pepper, sour cream, and yogurt until smooth.
Serve latkes with a dollop of the red bell pepper sauce.