Tuesday, February 26, 2013

After a...

year+ of meat-eating, I'm ready to jump on the meatless train again. I just feel so much better when I do and with all of the delicious veggie centered recipes I've been amassing on my "Eat Your Veggies" board on Pinterest, it shouldn't be too difficult.

So, the other night I planned on making Zucchini Fritters but then I got a craving for Potato Latkes and decided to combine the two. Here's the recipe:

Potato Zucchini Latkes with Feta and Lemon-Dill Sour Cream

1 Large Zucchini-grated (squeeze as much excess water out as possible)
1 Russet Potato-Grated
1 Russet or Yukon Gold Potato-Peeled, cut into 1' cubes, boiled in salted water and mashed
1 Small Shallot-Finely minced
2 Garlic Cloves-Finely minced
2 Eggs
3 Tbs Flour
1 tsp Salt
1/2 tsp Pepper
1/2 Cup Crumbled Feta
Olive Oil for Cooking

In a large bowl gently whisk together eggs, salt, pepper and flour. Fold in slightly cooled mashed potato. Add grated zucchini, grated potato, shallot, garlic and feta and stir just well enough to combine. Heat 1 tablespoon of oil in a pan and ladle in spoonfuls of the mixture. Cook on both sides until golden, about 3-4 minutes per side.

Lemon-Dill Cream
3/4 Cup Sour Cream (or Greek Yogurt)
1/2 Lemon-juiced
1 Tbs Dill
1/4 tsp Salt
1/4 tsp Pepper

Combine in a bowl and stir. Easy Peasy!

Sorry for the terrible photo. I need to get a new camera stat! I still cry a little inside when I think of my D3100 getting stolen last year.

1 comment:

wendy marquardsen said...

mmm delish!
also... i've been thinking a lot about your other recent post. are there any cities near you that you'd enjoy better? perhaps a bit more west in the same state? or, selfishly, move back! ;)

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