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Zucchini pancakes with garlic-yogurt topping

During Hanukkah, the Jewish festival of lights, families savour potato latkes all week long.

Here's a non-traditional latke recipe that doesn't have any potatoes in it. It can be used as an hors d'oeuvre or served as a side dish.

Servings: Makes about 12 with ½ cup topping.


1 pound zucchini, grated

1 small onion, grated

2 eggs, beaten

¼ cup flour

Salt and pepper to taste

2 tablespoons chopped parsley

Vegetable oil for frying


¼ cup plain yogurt

1 tablespoon chopped fresh mint

½ teaspoon chopped garlic

Salt and pepper to taste



Grate zucchini and onion together, salt lightly and place in a strainer. Leave for 30 minutes to draw out any liquid. Press down in strainer to draw out any more liquid then place zucchini in a bowl. Combine with egg, flour, salt, pepper and parsley.

Heat oil, in non-stick skillet on medium-low heat until hot. Spoon about 2 tablespoons mixture into oil and flatten. Fry about 1 to 2 minutes per side or until golden-brown. Serve with applesauce and sour cream, or with garlic-yogurt topping.


Combine yogurt, mint, garlic and salt and pepper to taste.

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