Monday, August 13, 2012

Spicy Zucchini Latke Canapés

A snack for the Olympics closing ceremony was a last minute idea. As I surveyed what was still remaining in the fridge from our latest Roots and Shoots Farm CSA basket, I decided the last two zucchinis (one yellow and one green) would be the main ingredient. I like making vegetable latkes. Roots and Shoots included a similar recipe in their latest newsletter for their CSA members.

Spicy Zucchini Latke Canapés

Makes 12

2 zucchinis, grated
1 small pepper, preferably red, finely diced
1 summer onion, finely diced
1 small clove garlic, minced
1 egg, beaten
1/4 cup all-purpose flour
salt and pepper, to season
1/4 to 1/2 teaspoon Sriracha chili sauce


Sour cream
Red pepper and peach relish
chives, chopped


Box grate two zucchinis. Roll in paper towel and wring out the moisture.

Finely dice one small pepper. I chose the reddish one for colour.

Finely dice one summer onion. Include as much of the greens that is still fresh looking.

Mince in a small garlic.

Whisk one egg in a bowl and then add the vegetables.

Cover with the cup all-purpose flour. Season with salt and pepper. Combine. Squeeze in Sriracha chili sauce to taste. (I included close to 1/2 teaspoon.). Combine.

Let rest for 15 minutes.

Drop a tablespoon of the mixture onto a hot, oiled griddle. Flatten slightly. Flip when lightly browned on one side. Continue until the second side is lightly browned and the latke is cooked all the way through.

Blot on a paper towel before serving. Salt lightly.

Garnish with sour cream, Red Pepper Peach Relish and chives. Serve warm.

The results are golden!


  1. Replies
    1. I enjoy taking pictures of the food when the baskets come in. Everything has been spectacular this year.

  2. Another DIFFERENT and yummy way to use zucchini. YUM!

    1. We're only limited by our imaginations. (Well, and money.)

  3. Replies
    1. It's all that leg work I've been doing this summer messing in the kitchens. You're to blame. ;-)


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