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

Garnish:
Sour cream
Red pepper and peach relish
chives, chopped

METHOD:

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!