Zucchini Latkes with Yogurt Curry Sauce
Servings
20 Servings
Ingredients
- 1/2 cup plain Greek-style yogurt
- 2 tablespoons mango chutney chopped
- 1/2 teaspoon fresh lime juice
- 1/4 cup mayonnaise
- 2 teaspoons curry powder
- 1 pound zucchini grated
- 1 teaspoon kosher salt
- 1 egg
- 2 whole scallions finely chopped
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Sauce:
- In a small bowl, combine yogurt, mango chutney, lime juice, mayonnaise and curry powder.
- Whisk well, cover, and chill for 1-2 hours.
- Latkes:
- Grate zucchini onto a paper towel and season with about 1 teaspoon of kosher salt. Wrap up in paper towel and squeeze out excess liquid.
- Place the squeezed zucchini into a large bowl and add the egg, scallions, flour and pepper. Stir well.
- Heat 3 tablespoons olive oil in a large skillet set over medium heat.
- Using about 2 tablespoons of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough zucchini mixture to make two batches of latkes.
- Cook latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side.
- Transfer cooked latkes to a paper towel to drain off the excess oil.
- Serve with the yogurt-curry sauce as an appetizer or side dish.
Tips
- You can substitute zesty relish, onion marmalade or other Indian type sauce for mango chutney.
- Contributed by:GourmetKosherCooking.com