Zucchini Latkes w/ Fried Eggs & Smoked Salmon
You may substitute the thyme for any other fresh tender herb you like, such as chives or tarragon. You may also choose to prepare your eggs in a different way, however I think you’ll agree that the zucchini latkes make for a tasty foundation for any topping.
Serves 4
Ingredients
- 4 medium zucchini, coarsely grated
- 1 Japanese sweet potato, coarsely grated
- 2 tablespoons coconut flour
- 1 red onion, chopped
- 10 eggs
- 8 oz smoked salmon
- 2 tablespoons fresh thyme
- zest of 2 Meyer lemons
- 4 tablespoons butter
- 4 tablespoons sour cream
- salt & pepper
Preparation
- Mix the grated zucchini and sweet potato and place in a colander.
- Spread out to allow for maximum surface area exposure and sprinkle all over with salt.
- Let sit for at least 30 minutes.
- Squeeze the zucchini mixture to release as much moisture as possible, then wrap in paper towels and squeeze again.
- Transfer to mixing bowl, then sprinkle with flour to absorb remaining moisture and toss together.
- In a separate bowl, whisk together 2 eggs, thyme, lemon zest and salt & pepper.
- Add to zucchini mixture and toss well.
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
- Drop a spoonful of batter into the skillet and flatten with a spatula.
- Cook for about 5 minutes per side, until slightly crispy and golden brown.
- Cook 3 latkes at a time in the skillet, while simultaneously frying 2 eggs in another pan.
- Serve together with smoked salmon and sour cream.
