When I go grocery shopping I always buy zucchini. And then I frequently forgot about it, it ends up hidden somewhere at the bottom of the fridge – and it goes bad. Such a shame but it really does happen all the time – (don’t even get me started on how often I buy a bunch of parsley/cilantro and have to throw the whole bag away). Not this weekend though. This past Saturday morning – well ok it was more like the afternoon by the time I got up – I did spot one remaining zucchini in the fridge – before it had a chance to go bad. So I figured latkes would make a fine breakfast. They’re so easy to make – you don’t even need a formal recipe – I just made mine up as I went along, but I did write it down so it would be easier to share. The best part is – they’re great with sour cream!
- 2 potatoes, peeled and shredded
- 2 small zucchini, peeled and shredded
- 2 eggs
- ⅔-1 cup flour, divided
- salt, pepper to taste
- 1 cup mozzarella, shredded
- vegetable oil
- sour cream
- In a bowl combine shredded zucchini, ½ cup flour, 1 egg and ½ cup cheese. In separate bowl do the same for the potato. Add salt and pepper.
- Heat vegetable oil over medium heat and using a ladle scoop out each mixture separately and add to the pan. Cook until lightly browned then flip and cook on other side.
- Serve with a dollop of sour cream.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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These look really delicious. I love latkes, and I love zucchini, so perfect combination!
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Thanks! Indeed!
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