zucchini cakes

ever since high school i've been a big fan of the latke. i was first introduced at my very first hanukkah, back in 1994. the latke is a simple and traditional dish...but that doesn't take away from it's splendor. the careful blending of potatoes and onions, and then of course, the frying, all combine to make a tasty treat that will leave you wanting more.

this recipe isn't for a potato latke though...it's for a zucchini cake. i've not called it a latke because, though similar, it's really not the same concept. it does take me back to the beauty of latkes though, which is appropriate this time of year.

this is a healthier re-imagining, and i think that you will enjoy it if you give it a try. it's the perfect side when you know exactly what protein to serve, but can't decide on a starch or vegetable.

ingredients:
4 zucchini, peeled and coarsely grated
3 eggs
salt and pepper
4 sprigs of thyme, leaves picked
3/4 cup of flour, divided
olive oil

directions:
place the grated zucchini into a large bowl. heat a few tablespoons of olive oil in a large skillet over medium high heat.

mix the eggs, thyme, and salt and pepper to taste in a smaller bowl until well combined. add in 1/2 cup flour and mix until a batter-like consistency forms. add the batter to the zucchini and mix well. add the remaining flour (1/4 cup) and mix well.

place 1/4 cup sized dollops into the hot oil and cook until golden brown on the bottom and then flip. cook other side until golden brown and then remove from heat and sprinkle liberally with salt. enjoy!

notes:
i hate to admit it, but i eat these with my fingers and i dip them into ketchup. hardly a gourmet thing to do, but they are comfort food to me, and that's what i find comforting. you could dress them up with a more "fancy" spread or layer them with grilled vegetables or even thinly sliced fresh tomatoes and mozzarella in the summer. they are versatile and delicious, a perfect combination as far as i'm concerned.