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Finely chopped potato and zucchini gently fried and topped with fresh whipped savory cream.
For the latkes:
Note: Slice zucchini in half lengthwise and scoop out seeds with a spoon before chopping or grating. Discard the seeds.
Combine grated/diced zucchini, potatoes, and onion in a strainer. Press down to squeeze out as much liquid as you can through the strainer. Pour vegetables into a large bowl and add garlic, egg, flour, salt, black pepper, and lemon juice. Stir until thoroughly combined.
In a large frying pan, add canola oil until the bottom is coated. Heat over medium until oil glistens. Once oil is hot, carefully scoop a heaping tablespoon of the vegetable mixture into the pan and flatten with the back of the spoon. Use the spoon to tuck stray pieces of potato or zucchini up against the latke if needed. Add three or four spoonfuls to your pan, depending on the size. You’ll cook multiple latkes at once but make sure you don’t crowd the pan.
Allow latkes to cook for 2-3 minutes. Use a flat spatula to carefully lift latke from the pan. Then, have another spatula on hand to flip the latke onto, then return it to the pan to allow the other side to cook. I found I had fewer tragedies using this method rather than flipping the latke with one spatula. Once both sides are golden brown and crisp, remove latkes to a plate lined with paper towels. Repeat with the remaining zucchini mixture.
Serve hot with a dollop of savory cream (see below) for dipping.
For the cream:
Pour cream into a bowl and whisk/beat until cream has thickened to the point where it holds a soft peak. I found that returning the cream to the fridge every few minutes (mostly when I had latkes to flip) helped to keep the cream cold enough to hold shape. Once cream has thickened, add just a little bit of salt to taste.
Adapted from Smitten Kitchen.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!