Zucchini Latkes

I just tried out making zucchini latkes and they are stellar. We’re going through another little “pesky about veggies” period. These periods don’t last long yet, maybe a few weeks at most, but I find that if I’m creative my little guy will eat his veggies. And, zucchini latkes were definitely a hit.

These wonderful summer fruits are now is season so you will be getting the most nourishment, including energy and vitality, out of these now while they are super fresh and in their prime.

Recipe

1. Grate one to two medium sized organic, zucchinis. Please leave the skin on for maximum nutrients.

2. Place your grated zucchini in a cheese cloth or tea towel and squeeze out the day’s frustrations…and the waters contained within. This will prevent your latkes from drowning in the pan. This might sound strange...but my little guy really enjoys drinking zucchini water. Try it out on your little one, you may be surprised.

3. Place the contents in a bowl. Add one egg and four to six tablespoons of whole spelt four. The egg will help to bind the zucchini together and the flour will dry up the remaining moisture.

4. Mix together. You can add some feta or raw, organic parmesan cheese if you like.
You could also grate in some broccoli stems, add some spinach. It’s up to you. Like the frittata, the latke is a great dish to toss in extra veggies and have some fun. Add some unrefined salt, pepper and a few chili flakes to taste.

5. In a medium sized pan, melt some organic butter. Place a spoonful of your mixture in and flatten with a spatula. Panfry on each side for about 3 to 5 minutes on a medium heat. I promise you and your little one will both enjoy it.