Zucchini  Latkes

Our veggie garden is nearly done for the year ( put pouty sad face here). All of the spaghetti squash and potatoes have been picked and are ready for winter storage. There are a few tomatoes and tomatillos left and the zucchini is dwindling too. That is right, this may be, dare I say it? The last of the zucchini recipes. I make these zucchini latkes for breakfast,lunch or as a side dish with our main meal.

this is a migraine safe recipe. If you are not on a migraine safe diet please see Katies Tid Bits below

What You Need
2 Cups zucchini (*cleaned peeled and grated) about one large zucchini
2 Cups new potatoes (cleaned peeled and grated) about 8 small or 5 medium red potatoes
2 Large eggs
1 1/4 Cup flour (sifted)
1 tsp. Salt (optional)
1 tsp. Black pepper
1/4 Cup green onions (tops and bottoms chopped)
Large bowl
Ice cream scoop or large spoon
Spatula
Nonstick canola cooking spray
Nonstick griddle or skillet
Oven safe serving platter
Before You Start – Preheat your oven to 200° (this will keep them warm as you make them) *Cut the zucchini in half and cut away the seeds before you grate them. Prepare skillet or griddle with nonstick cooking spray.
Lets Make It!
In a large bowl combine zucchini, potatoes, onions, eggs, flour, salt and pepper. Mix well to combine. Heat prepared skillet or griddle to medium high. Scoop some of the mixture using and ice cream scoop or spoon and place it onto the heated skillet or griddle. Using the back of the spatula gently flatten the latke. Prepare as many as will fit on your skillet or griddle with plenty of space between. Cook until golden (about 3 minutes) then flip and cook the other side. Place latkes on the serving platter and keep them in the warming oven as you repeat the process until all of the mixture is gone.
Serves 2-4
*Katies Tid Bits -If you are not on a migraine safe diet use white onion instead of green if you prefer. Serve with sour cream or ranch dressing

Do you make Latkes ?

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