ZUCCHINI LATKES WITH ROASTED PEPPER SOUR CREAM TOPPING

ZUCCHINI LATKES WITH ROASTED PEPPER SOUR CREAM TOPPING 1 1/2 lb zucchini, grated 1/2 teaspoon salt 1/4 cup onion, grated 1/2 cup red bell pepper, finely chopped 4 eggs (1/4 cup) 1/2 cup freshly grated Parmesan cheese 1/2 cup milk 2 tbsp. minced fresh basil 1/2 tsp. Tabasco 1/4 tsp. garlic powder 1/4 tsp. each salt and pepper

Grate zucchini using medium-fine grating disk of food processor or hand grater. Place zucchini in colander and sprinkle with salt. Let set 1 hour. Gently press out as much moisture as possible. Add grated onion and chopped pepper. Mix gently but thoroughly.

Combine eggs, Parmesan cheese, milk, basil, Tabasco, garlic powder and salt and pepper. Thoroughly whisk egg mixture until well combined.

Cooking instructions: Fold 1 1/4 cups egg mixture into 1 1/2 lb zucchini mixture. Combine 3/4 cup all purpose flour with 2 teaspoons baking powder; stir into egg/zucchini. Fold together gently until well blended.

Note: Adjust consistency of mixture as necessary, adding more liquid if mixture is too thick or more flour if mixture is too thin. Flour absorbs more or less moisture according to environmental humidity, so this adjustment for your conditions may be needed.

Heat 2 tablespoons olive oil in a grill or sauté pan. When hot, place a large scoop of the zucchini mixture onto hot oil. Press gently into 3-inch rounds. Cook on both sides until golden brown (internal temperature should be at least 140°F).

Remove from pan and drain on absorbent towels.

Serves 4.

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