Creators
Samara Pardi
Description
This recipe features crispy zucchini latkes topped with fried eggs and smoked salmon, offering a delightful combination of flavors and textures that make for a satisfying meal any time of day.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Zucchini | 4 | medium, coarsely grated |
Japanese Sweet Potato | 1 | coarsely grated |
Coconut Flour | 2 tbsp | |
Red Onion | 1 | chopped |
Egg | 10 | |
Smoked Salmon | 8 oz | |
Thyme | 2 tbsp | fresh |
Meyer Lemon Zest | 2 tbsp | 1 tbsp of zest is about one lemon |
Butter | 4 tbsp | |
Sour Cream | 4 tbsp | |
Salt | ||
Pepper |
PREPARATION
- Mix the grated zucchini and sweet potato and place in a colander.
- Spread out to allow for maximum surface area exposure and sprinkle all over with salt.
- Let sit for at least 30 minutes.
- Squeeze the zucchini mixture to release as much moisture as possible, then wrap in paper towels and squeeze again.
- Transfer to mixing bowl, then sprinkle with flour to absorb remaining moisture and toss together.
- In a separate bowl, whisk together 2 eggs, thyme, lemon zest and salt & pepper.
- Add to zucchini mixture and toss well.
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
- Drop a spoonful of batter into the skillet and flatten with a spatula.
- Cook for about 5 minutes per side, until slightly crispy and golden brown.
- Cook 3 latkes at a time in the skillet, while simultaneously frying 2 eggs in another pan.
- Serve together with smoked salmon and sour cream.