Courgette Latkes with Avocado Tzatziki
Makes 6 Tbsp sized latkes or 10 Tsp sized.
1 Courgette, grated.
3 Spring Onions
1 Handful Flat Leaf Parsley
1 Clove Garlic
1 Egg
1/2 Cup Gram Flour (Chickpea Flour)
1 Tsp Za’atar
1/2 Tsp salt
1/2 Tsp pepper
Cooking oil for frying ( I use rapeseed oil)
Blend the egg, spring onions, garlic and parsley in a blender or placing into a mixing bowl and using a stick blender.
Grate the courgette into a medium sized mixing bowl add the salt, pepper, za’atar, egg mixture and gram flour. Mix well with a wooden spoon.
Heat a large frying pan on a medium heat. Cover the base with 1mm of the cooking oil of your choice.
When the oil is hot (it will look wavy on the surface), use a tablespoon to drop the courgette mixture into little heaps. Gently flatten with the back of the spoon and let them sizzle for 3-4 minutes. They should be golden, at this point flip them over very carefully and let them cook for a further 4-5 minutes. Remove from pan and place on a piece of kitchen roll to absorb excess oil. Serve hot or at room temperature.
Note – They can also be made by preheating the oven to 180 degrees and dropping the mixture onto a baking tray covered in non stick baking paper. Bake until golden brown (roughly 20 minutes)
Avocado Tzatziki (optional)
1/2 Avocado, finely diced
1/2 Cucumber, finely diced
170g Total (or any natural Greek) yogurt
1 Tbsp Fresh Mint, finely chopped
Salt & Pepper to taste
Add all ingredients into a small mixing bowl and combine. Taste, add salt & pepper to taste.
Serve
As canapés by spooning a Tsp of Tzatziki on top of individual latkes and sprinkle with more chopped fresh mint.
As a side dish by piling up the latkes on a large platter and topping with the Tzatziki.
Make them into a main meal by adding a poached egg on top with a side of smoked salmon!
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