This delicate morsel is the love child of a latke and an omelet, so I’m calling it a
Adding a few spoonfuls of matzo flour or breadcrumbs would make a more traditional latke, but right now it’s gluten-free and works well in a
I love these for breakfast or lunch, with a cool crisp salad or sliced tomato on the side.
Nomad Kitchen Tip: If you’re in a country where you’re not sure about the water, rinse any produce you’ll be eating raw (tomatoes, lettuce) with boiled water.
Makes 4 latkelets, or 2 servings, at about 150 calories per serving.
- Zucchini (2 medium or 1 very large) about 2 cups shredded
- Carrot (2 medium or 1 very large) about 1 cup shredded
- Red onion (1 very small) about 1/4 cup shredded
- 1 tsp salt
- One egg
- 2 Tbsp ricotta cheese (optional, but delicious!)
- 1 Tbsp olive oil
Grate the zucchini, carrot, and red onion using the large holes of a hand grater. Sprinkle with salt, toss to coat, and let stand for 10 minutes to allow the moisture to seep out.
Pile the vegetable mixture on a very clean dish towel, wrap it up, hold it over the sink and wring it out firmly in one direction and then the other until you can’t squeeze out any more moisture. (Alternatively, you could press it in a seive). Squeezing out as much moisture as you can is the key to this recipe.
In a bowl, beat the egg until it’s bubbly. If you’re using ricotta, stir it into the egg (it’s OK if it’s a little lumpy). Add the vegetable mixture and stir gently.
Heat a skillet over medium-high heat and add the olive oil. Drop spoonfuls of the mixture into the skillet and use your spatula to help shape them into patties. Cook about 2 minutes on each side, or until golden brown.