Zucchini Latkes with Tatziki Sauce
Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.
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Recipe of the day , Recipes & Menus
Dairy , Chanukah, Chanukkah , 15-minute Prep, Meals in Minutes , American, Ashkenazi, Jewish , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Comfort Food, Kid Friendly , Vegetable ,
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Jamie it would be so wonderful if you could provide nutritional information for your recipes! Any chance of that happening for thoseof us who are looking to trim a few pounds or just generally want to keep track of what we eat??
really, truly I promise we are working on this functionality. I actually have to trim more than a few – like 20lbs – so nutritional info would help me too. Soon I hope, G-d Willing
These latkes are wonderful, i also
add a small dash of Badia complete
seasoning to them to give it a wow.
Is there cholov yisroel greek yougurt? what would I substitute?
There actually isn’t and I have no clue why? But here is the scoop:
Greek style yogurt is thicker, creamier and richer than your average yogurt. This consistency is achieved by straining the yogurt in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
Recently it has become SO popular because it is richer in texture than unstrained yogurt, but low in fat; since straining removes water and dissolved salts and sugars, by volume, it has twice the protein of regular yogurt and less sodium, carbohydrates, and sugar.
If you can’t find (cholov Yisroel) Greek yogurt you can make your own by straining yogurt overnight in your fridge. Line a mesh strainer with muslin or cheesecloth and place the yogurt inside and place the strainer in a bowl with enough room so the excess liquid can drip down and collect at the bottom of the bowl. This will leave you with Greek style yogurt that is rich and creamy. (YUMMMM!!!!)
Exactly, cholov yisroel, is the big question.
Hi CharlieD see above
There are no potatoes in this recipe? I have made zucchini latkes before but there was potato in them. Sounds low carb and I like that!!
oops except for the matzoh meal!!
right no potatoes – but you could prob use even a little less matzo meal all you need is to make sure the latke holds together an is not too watery.
I’ve been making these latkes for Pesach for years. A family favourite!
Hi Carole – I love Zucchini latkes too!
I made them for our early Chanukah party and used Whole Wheat Matzo Meal – they were the biggest hit.