Zucchini Latkes with Maple Cranberry Sauce is a colorful twist on a beloved Passover and Hanukkah tradition!
Course: Side Dish
2medium slender zucchini
4Tbspall purpose flour or breadcrumbs
fresh cracked black pepper to tasteI used 1 teaspoon
olive oil for frying
maple cranberry sauce
Grate the zucchini. Wrap it in a clean kitchen towel and squeeze tightly to remove as much moisture as you can.
Put the zucchini in a mixing bowl with the flour or breadcrumbs, onion salt, and pepper and give it a quick mix with a fork.
Heat 3 tablespoons of olive oil in a large skillet or medium high heat. Scoop tablespoon sized portions of the mixture into the pan and flatten with the back of the spoon. Let them fry for about 2 minutes on each side, until they are browned and crispy. Add more oil as necessary to finish the batch. Remove the cooked latkes to a cooling rack to drain.
Serve them hot with the maple cranberry sauce on the side.
To make the sauce, bring the cranberries, syrup, and water to a boil in a saucepan. Boil for 15 minutes, then let cool and serve or refrigerate.
https://theviewfromgreatisland.com/zucchini-latkes-with-maple-cranberry-sauce/ December 26, 2016