Zucchini Kale Latkes
This super savory veggie-filled version of the classic latke was a real hit at goop HQ. It has everything you love about latkes (read: potatoes), plus, the crisp kale edges are so good. Slather on some chive sour cream and enjoy!
1 cup grated russet potato
1 cup grated zucchini
½ cup tuscan kale, very thinly sliced
½ medium white onion, grated
1 egg, beaten
¼ cup of AP flour or Cup 4 Cup flour
½ teaspoon kosher salt
Neutral high heat frying oil like sunflower, grapeseed or avocado oil
Chive sour cream, for serving
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 bottom pan (we like a cast iron here) and add a few tablespoons of neutral oil. When the oil is shiny and hot, add about a scant ¼ cup of batter to the pan (they should be about 2 inches in diameter). Flip after a minute or two, when brown and crispy. Cook for another minute or two 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 Three Other Takes on Hanukkah Classics