Zucchini Basil Latkes Recipe
Wondering what to do with your overgrown zucchini or an abundance of regular ones? Here’s a simple and delicious use. You can also use cushaw squash in place of the zucchini. Cushaws are a big winter squash we grow in the South that looks like a gourd, but can be used in pumpkin-style pies, breads. or eaten baked with spices.
- 1 really big overgrown zucchini (remove seeds from middle), grated finely. Or substitute 2-3 cups of regular zucchini or cushaw squash grated finely.
- 4 small red potatoes grated finely
Grating Tip: Use a food processor with a grater blade and then leave the chopping blade in the bottom that further chops up the grated squash. The finer the squash, the easier it is to more thoroughly cook the latkes.
Put the grated squash/zucchini and potatoes in a nut bag and squeeze out the juice, let sit for a few minutes and squeeze more juice out. Discard juice… or squeeze the zucchini separately from the potato and put the zucchini or squash juice in a juice or smoothie. It’s really good for you.
Mix in a bowl
- Strained zucchini (or cushaw)/ potato
- 1/4 cup almond flour
- 1/2 cup finely crushed soda crackers
- 2 eggs
- 1/4 tsp turmeric
- 1/2 finely chopped fresh basil (I put it in a food processor and chop it up.
- 1 tsp salt
- 1/8 tsp ground pepper
Form into patties (if you need more almond flour/crackers to make a patty, add it) and put in a frying pan and fry in a mixture of olive / coconut oil. Or just one or the other… whichever you prefer. Better to keep the heat on low – medium and cook slower so it cooks all the way through, flip and cook on both sides.
Served topped with a cheese spread or feta. I topped mine with a sundried tomato sheep cheese spread we got at the Rosemary & Thyme Creamery booth at the Walker County Farmer’s Market.
