Herbed Zucchini Latkes with Roasted Peppers
Nutrition
Calories: 141 kcalCarbohydrates: 20 gProtein: 15 gFat: 19 gSaturated Fat: 13 gCholesterol: 40 mgSodium: 439 mgFiber: 8 gSugar: 11 gVitamin A: 11.775 IUCalcium: 108 mgIron: 15 mg
Ingredients
- 1 lb zucchini grated medium fine
- 1/2 tsp salt
- 3 tbsp grated onion
- 1 whole red pepper
- 1 whole large egg
- 1/2 cup grated parmesan cheese
- 1/4 cup whole milk
- 1 tsp rosemary
- 1 tsp chopped basil
- 1/4 teaspoon hot pepper sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 3 tbsp olive oil
- 1/2 cup yogurt
Instructions
- Sprinkle zucchini with 1/2 tsp salt and set aside for 1 hour. Drain and squeeze out excess liquid.
- While zucchini drains, cut bell pepper into quarters, removing seeds. Roast under broiler until skin is blistery and beginning to turn brown all over. When cool enough to handle, remove skin and mince flesh.
- Mix zucchini, onion, and 2 tablespoons of the minced pepper, and set aside. In a medium mixing bowl, combine egg, cheese, milk, herbs, salt, Tabasco, and pepper to taste. Sift flour and baking powder together. Add veggies to egg mixture, sift flour again, into the veggies, mixing thoroughly.
- Heat a little oil in a skillet over medium-high heat. Spoon mixture into skillet, pressing to form thin 3-inch round latkes. Lightly brown both sides; drain on absorbent paper towels. Wipe and add oil as needed. Purée remaining red pepper with yogurt. Serve latkes with a spoonful of pepper sauce on top.