I went home for the weekend in May and raided my family’s fridge. I came away with a few zucchini’s and a bunch of carrots. The current cookbook I am using for new recipes is ordered by vegetable. I checked under ‘Z’ for zucchini and the first recipe caught my attention. My mum used to make zucchini pancakes for our family in my childhood. I remember not being a huge fan. But then again, I wasn’t a huge fan of most vegetables when I was young.

Now I don’t think I could live without vegetables. So many wonderful dishes to be made with vegetables. Zucchini and Carrots are a great combination. This recipe added some oomph to the recipe my mum recited to me off the top of her head a few months ago. – She is not a cook by the book lady. I am a cook by the book to the extent that I have all the ingredients. Don’t be deceived by the look of these savoury latkes. They taste great!

Zucchini & Carrot Latkes

• 1 grated zucchini – 1/2 tsp salt
• 1 egg
• 2 grated carrots (I used the matchstick carrots I took from home)
• 1/2 a diced onion
• 1 minced garlic clove
• 1/2 cup flour
• salt and pepper to taste
• 2 tbsp oil, give or take

1. Mix zucchini with salt, set aside for 15 minutes
2. mix egg with carrots, onion and garlic
3. After 15 minutes have passed, squeeze out as much water out of the zucchini as you can and add it to the carrot mixture
4. Add the flour, salt and pepper
5. Heat 1 tbsp of oil in a large pan over medium high heat. Take a heaping spoonful of mixture and spread it on the pan in a circular shape. Cook them until golden coloured on each side – about 2-3 minutes/side. Add some extra oil, as you add a new batch to the pan.

The recipe told me it would make 8 latkes, but I think I made about 12-15 of them, so use that 2 tbsp of oil sparingly :)

My rating 8/10 – I still think these latke’s could be oomph’ed up a bit more.