Thursday, December 2, 2010

Zucchini Basil Latkes with Spicy Garlic Sour Cream Sauce

Another latke recipe from Robyn!  These are less traditional, but super yummy and colorful for Hanukkah!

Zucchini Basil Latkes
-2 pounds zucchini squash thinly julienned
- 4 TBSP matzo meal
- 2 eggs
- 1/2 to 1 bunch of basil in chiffonade
- salt and pepper to taste
- oil for frying

Cut squash in half lengthwise and remove seeds. Slice squash on mandolin or grate using a processor.

Place processed squash in a mixing bowl large enough to hold all ingredients. Add remaining ingredients except oil.  With hands or wooden spoon, mix well.

Heat oil to medium high heat and drop mixture by tablespoons into hot oil. Flatten with spatula and cook until light brown. Serve hot with spicy garlic sour cream sauce.

Spicy Garlic Sour Cream Sauce
- 8 oz. sour cream
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1-2 garlic cloves
- cayenne to taste

Place sour cream in a mixing bowl. Place the kosher salt and garlic clove(s) on a cutting board. Using the back of a spoon or tines of a fork crush garlic into salt to form a paste.  Add to sour cream. Add black pepper and cayenne to taste. Mix well and transfer to a serving bowl.

Both of these were a huge hit last year. They're delicious and the garlic sour cream is out of this world. It does give you major garlic breath, though, so make sure your significant other has some, too!

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