Zucchini Latkes with Yogurt Curry Sauce

• 1/2 cups:plain Greek-style yogurt
• 2 tablespoons:mango chutney, chopped
• 1/2 teaspoons:fresh lime juice
• 1/4 cups:mayonnaise
• 2 teaspoons:curry powder
• 1 pound zucchini,:grated
• 1 teaspoon:kosher salt
• 1 whole:egg
• 2 whole:scallions, finely chopped
• 1/2 cups:all-purpose flour
• 1/4 teaspoons:freshly ground black pepper
• 1/2 cups:olive oil

Preparation

1. For the sauce:
 In a small bowl, combine the yogurt, mango chutney, lime juice, mayonnaise and curry powder. Whisk well, cover, and chill for 1-2 hours.
2. For the latkes:
 Grate the zucchini onto a paper towel and season with about 1 tsp of kosher salt. Wrap the zucchini up in the paper towel and squeeze out the excess liquid.
3. Place the squeezed zucchini into a large bowl and add the egg, scallions, flour and pepper. Stir well.
4. Heat 3 tablespoons olive oil in a large skillet set over medium heat.
5. Using about 2 tablespoons of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough of the zucchini mixture to make two batches of the latkes.
6. Cook the latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side.
7. Transfer the cooked latkes to a paper towel to drain off the excess oil.
8. Serve with the yogurt-curry sauce as an appetizer or side dish.

Tips

You can substitute zesty relish, onion marmalade or other Indian type sauce for mango chutney.

Contributed by: GourmetKosherCooking.com