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Zucchini Latkes that Turned Out More Like Falafel

So, this weeks large harvest box from Skargard Farms (http://www.skarsgardfarms.com) included an obscene amount of zucchini. That is a vegetable that I always think I like but have yet to find a recipe I really like aside from zucchini bread. I have grilled it and roasted it and sauteed it to no avail.

This summer I heard a friend talking about making crab cakes with zucchini so I searched the web for recipes and found this well designed recipe: http://www.facebook.com/note.php?note_id=318497693385

The only problem was, I didn't have any of the main ingredients! All I had was zucchini. So here is my modified version of this recipe that turned out delicious but more like felafel then latkes.

3 zucchini shredded
1/2 leak shredded
1/2 cup fresh parsley, chopped
1/2 tablespoon cumin
1/4 teaspoon pepper
1 can of cannelloni beans rinsed
1/2 cup bread crumbs
1/2 cup flour

Shred zucchini into a strainer, salt and let sit for 15 minutes. Squeeze out water, toss and let sit for 15 more minutes. Place shredded zucchini is a paper towel and squeeze as much water out as possible. Grind beans in a food process, you may need to add water or vegetable broth to make it less thick. Place zucchini, leak, parsley, cumin, pepper, beans, and bread crumbs into a bowl and mix well. Cover and refrigerate for an hour. In a skillet fill with 1 inch of cooking oil (vegetable oil), heat oil on high. Place latkes in and cook on each side until golden brown (appr. 2 minutes). Once cooked, remove from oil and drain on paper towels.

I had mine on a arugula and spring green salad with Greek dressing. My husband put sour cream on his.

Enjoy!

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