Zucchini Latkes with Red Pepper Salsa

It was one of those times when I had these ingredients sitting in my fridge – some zucchinis, a few carrots and sweet corn. I was wondering what I could do with them and how to put them together. I make Sweet Potato Latkes often and I decided that would be a good idea to put them together in the same manner.

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As it turned out, I think they may be a mixture of latkes and pancakes, but they are absolutely delicious. This is a recipe that you can put together very quickly and one that I will be definitely making many times over.

I just added some cheese as I thought it would go well with the ingredients. You could also add some goat’s cheese instead of the cheddar. I must confess though – cheddar is one of my favourites.

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The salsa was an afterthought. I wanted something zingy to go with the latkes and the red pepper and tomatoes were the perfect combination! They tasted amazing and paired beautifully well.

You can serve this at breakfast or tea time. It can be a side dish as well. An anytime dish actually!

Zucchini, Carrot and Sweetcorn Latkes with Red Pepper and Tomato Salsa

Ingredients

  • 2 cups grated zucchini
  • 1 cup grated carrot
  • 1 cup sweetcorn kernels
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp turmeric powder
  • 3 tbsp chopped fresh coriander
  • ½ cup grated cheddar cheese
  • 2 eggs beaten
  • ½ cup chopped onion
  • Salt and Pepper to taste
  • Oil

Instructions

Combine all the ingredients and set aside for 30 minutes.

Heat a frying pan over medium heat with a little oil. Pour the batter in and form small pancakes. Cook a few minutes on each side until they are golden brown and cooked completely, adding a little oil if necessary.

Serve with the Red Pepper and Tomato Salsa,

Red Pepper and Tomato Salsa

Ingredients

  • 1 large tomato, chopped
  • 1 garlic clove, chopped
  • 1 green chilli, deseeded and chopped
  • 1 large red pepper
  • 1 slice bread
  • 1 tbsp vinegar
  • Salt and Pepper to taste

Instructions

Using tongs, roast the red pepper over the fire until the skin is charred. Cool and peel the skin. Chop and set aside.

Remove the crust from the bread and tear it into small bits.

Put all the ingredients into a food processor and process to make a rough puree.

Turn into a small bowl and cover with cling film until ready to serve.

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