Zucchini Kale Latkes
This super savory veggie-filled version of classic latkes was a real hit at goop HQ. It has everything you love about latkes (potatoes), and the crisp kale edges are so good. Slather on some chive sour cream and enjoy.
1. Before combining the grated potato and zucchini, be sure to squeeze out all the extra liquid. Then add them to a bowl along with the rest of ingredients and mix well.
2. Heat a heavy-bottomed pan (we like cast-iron here) and add a few tablespoons of neutral oil. When the oil is shiny and hot, add about ¼ cup batter to the pan (latkes should be about 2 inches in diameter). Flip after 1 or 2 minutes, when brown and crispy. Cook for another 1 to 2 minutes on the other side, then set on a paper-towel-lined plate and sprinkle with flaky salt. Serve with chive sour cream.
Originally featured in Souped-Up Latkes and 3 Other Takes on Hanukkah Classics
