- 1 med zucchini
- 2 medium potatoes
- 1 medium onion
- 2 large eggs
- 6 oz feta crumbled
- 1/2 cup finely chopped herbs (can mix parsley, dill, basil and mint…mint really makes this delicious)
- 3/4 cup panko or breadcrumbs
- 1/4 cup flour
- olive oil
- 7 oz fage 2% greek yogurt
- lemon zest and 1 tbsp juice from half a lemon
- few mint leaves
Without peeling the zucchini, grate it into a collander. Peel the potatoes and grate them into the collander. Finely slice the onion and add it to the collander. Sprinkle about a tablespoon of salt on the zucchini/potato./onion mixture and mix well. Allow it to sit in the sink for 30+ minutes. Periodically squeeze out the water.
Combine the eggs, herbs, panko, flour in a bowl. Give the zucchini/potato/onion mixture one final squeeze and add it to the egg mixture. Stir in the feta.
Put a good half cup of olive oil in a heavy frying pan and heat it over medium high burner. Once the oil is hot, drop in large spoonfuls of the zucchini mixture. Cook well on each side…about five minutes per side, until crispy brown. Then drain the oil out of the latke out as you lift it out of the pan and then place it on a plate with paper towels.
Prepare the topping by mixing greek yogurt, zest, lemon juice, finely minced mint leaves plus about 1 1 tsp olive oil.
Can serve right away, or can prepare ahead and reheat on a cookie sheet in the oven for a few minutes. (Good for leftovers too). Spoon the topping on the latke when eating…yum!!