Sometimes during summer it’s hard to decide whether or not you feel like cooking and even then it’s another decision to find something light enough – these latkes might be your answer! These guys are crispy, light, and tasty. They can be matched with Little Bird's pea guacamole and salad leaves for a great little meal. They’re good on their own as snack too – a great option when trying to minimise sweet snacks throughout the day. Be patient when squeezing out liquid, it’ll be worth it! Feeds 4 as part of a meal.

INGREDIENTS

4 medium zucchini/courgette
2 or 3 medium potatoes
2 onions
2 eggs
Plain flour to taste
Fine ground sea salt & pepper
Olive oil, butter or ghee for frying

METHOD

Wash and dry courgette and potatoes. Cut courgette in half lengthwise and remove seeds by running a teaspoon down the full length.

Grate courgette, potato and onion using hand grater or food processor. Place in strainer and squeeze out as much liquid as possible with your hands.

Transfer vegetables into a bowl. Add eggs and salt and pepper to taste. Add enough flour to absorb remaining moisture and so that the ingredients stick together. Batter will still be quite loose.

Heat enough olive oil in a frying pan to cover the bottom. Spoon ingredients into the pan, in a similar shape to pancakes, about 8cm wide and 1cm thick. Try frying one pancake and if ingredients do not adhere, add more flour to the mixture before frying the rest. Fry until both sides are brown. Be patient and only fry a few at a time.

MAKE AHEAD OPTION

Use as above method until frying then fry latkes halfway and freeze.

When ready to use, thaw and place on baking tray. Bake in preheated oven 170c until heated through, about 10-12 minutes.

Recipe by Kristen Capaccio
Photographed by Gemma @ sustenance.co