Zucchini latkes with feta and dill

Time1 hour
YieldsServes 4 to 6 as an appetizer
Zucchini latkes with feta and dill
(Kirk McKoy / Los Angeles Times )

Yogurt dill garlic sauce


In a bowl, whisk together the yogurt, dill and garlic. Season to taste with salt if desired (keep in mind that the feta in the latkes will provide seasoning). This makes about ¾ cup sauce. Garnish, if desired, with pepper flakes.

Zucchini Latkes


Coarsely grate the zucchini. You should have a generous 4 cups. Place the zucchini in a strainer and toss with the salt. Set aside for about 10 minutes, then squeeze out the excess liquid. Set aside.


In a large bowl, mash the feta with a fork until it is finely crumbled. Add the zucchini, garlic, green onions and dill and mix well. Season with the black and cayenne peppers. Add the egg and stir to incorporate, then the flour.


Heat a thin film of oil in a large skillet over medium heat until hot. Drop a very small amount of the latke batter into the oil and fry; this will be your test so you can check to see if additional seasoning is needed before frying up the latkes.


For each latke, drop 1 heaping tablespoon of batter into the pan. Flatten the latkes slightly using the back of a spoon. Fry the latkes until they start to brown on one side, about 2½ minutes. Carefully flip the latkes over using 2 spatulas. Reduce the heat to medium-low and continue to fry until the latkes are set and lightly browned. Transfer the latkes to a paper towel-lined plate to drain.


Repeat until all the latkes are fried, adding additional frying oil as needed.


Serve the latkes hot, garnished with dill sprigs and served with the sauce.

Faye Levy is the author of “Feast From the Mideast” and “1,000 Jewish Recipes.”