Zucchini Latkes

So, had some zucchini kicking around the other day and needed to find something to do with it. Hhhhmmmm, got me thinking Zucchini Pancakes, or otherwise known as Zucchini Latkes or even Fritters.

I stopped by an Indian Grocer I found near my work and picked up some chick pea flour, which I thought would be the perfect combo for the latkes, and I was right! Fyi, I also found out later that the local Bulk Barn now carries chick pea flour as well, it really is amazing to realize how things have changed just over the past 3 or 4 years and how easily accessible so many healthier alternatives are. Just be sure when purchasing items from a bulk bin that the turnover is high, you want a fresh product, if you are unsure then you are better to purchase it in a sealed container.

Chick pea flour is ground up chick peas, really, its that simple. Other names for it are Garbanzo Bean Flour or Gram Flour. Chick peas are very versatile and are common in many Middle Eastern and Indian dishes. They provide a good source of fibre, protein, folic acid and manganese, also such minerals as iron, magnesium, copper and zinc.

Zucchini, which is a summer squash has a 95% water content, not nearly as nutrient dense as winter squash. They are low in calories and provide good amounts of potassium, carotenes and vitamin C. Zucchini can be grated and added to muffin and bread recipes (just be sure to decrease the amount of liquid in your recipe). I have used them to make zucchini bread (much like a banana bread) and in brownies as well.

So, I am not a photographer, my picture is not the best, however I thought these turned out great, taste wise just maybe not presentation wise. The youngest would not eat them, however it was not a big surprise, the teenager on the other hand ate them up.

Zucchini Latkes (approximate recipe)
4 cups grated zucchini
1 small diced onion
1/2 tsp cayenne pepper
sea salt and pepper to taste
3/4 cup chick pea flour

Mix all together, heat some coconut oil (or olive oil or grapeseed oil or even butter) in a pan and drop by 1/4 cup onto the pan, flatten with a spatula, heat approximately 5 minutes per side. Serve with sour cream.

You can adjust the seasonings on this, maybe add some garam masala, grated carrot would also be a nice colourful addition. No eggs are required, the liquid from the grated zucchini should suffice, however if you find the batter is dry simply add a small amount of water (I never have, however maybe you will need to).

Enjoy!

Eggplant/Zucchini Bake

This is what happens when an eggplant arrives and you have a lonely zucchini in the fridge begging to be eaten, voila a yummy creation unfolds!

Eggplant/Zucchini Bake

 Pre-heat oven to 400

 Ingredients

1 medium Eggplant – thinly sliced

1 medium Zucchini – thinly sliced

½ cup shredded mozzarella (or thereabouts)

1 or 2 cloves of garlic – sliced or pressed

½ cup thinly sliced red onion

Ground black pepper

 

In a baking dish layer the following:

• Sliced Eggplant
• Sliced Red onion
• Sliced Zucchini
• Garlic
• Mozzarella cheese
• Black pepper

 Bake, uncovered for 20 minutes or so (until done)

 

Serve with sliced avocado on top, delicious! Really, if you've never tried an avocado, you need to. The creamy texture adds something wonderful to this dish.

Chick peas would be wonderful with this as well, could be used to complete it as a vegetarian meal.

This was so quick and easy and packed with flavor and I should have taken a photo, oops, next time, sorry!

 

A few notes of interest:

Avocado: Although high in fat and calories, they are a "good fat", in particular they are a source of monounsaturated fatty acids and have approximately 3 times as much potassium as a banana. A single serving would be roughly 1/2 an avocado.

 

Zucchini - summer squash is 80-95% water content, they are fragile and do not keep like a winter squash would. Low in calories and provide good amounts of carotenes, potassium and vitamin C.

 

Eggplant - part of the nightshade family (with the tomatoes and potatoes) - an excellent source of fibre and a good source of B vitamins. The skin of the eggplant contains potent antioxidants.

 

Cheese - or rather dairy products tend to cause problems for many people, issues range from lactose intolerance to allergy. Although a good source of protein, milk products are often high in fat content. Milk products from goats and sheep tend to have a lower fat content than from cow's. They should be used in moderation. There are many other foods that provide excellent sources of calcium, if that is your concern with decreased dairy products.