Zucchini Latkes With Red Pepper Jelly Recipes

Steps:

• Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Steps:

• Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
• Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
• Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

Steps:

• Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
• Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
• Bring to a boil and simmer for 25 minutes.
• Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
• Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

Steps:

• Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor(or box grater). Discard the center. Grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Move the veg. mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to mix.
• In a medium skillet, heat 2 tbls. of veg. oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over medium high heat until the edges are golden, about 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
• Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly. Sprinkle with the scallion greens. Serve warm. At the bash, Rachel added thin slices of smoked trout on top of the pepper jelly. You may do this if you wish. Use 3 oz. of smoked trout, coarsely chopped.

Steps:

• In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

Steps:

• Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.