It is the fifth night of Hanukkah and I have not fried anything in oil yet. I made something I will call Latkes with a Greek Twist - or Twisted Greek Latkes.
2 small/medium zucchinis
2 tablespoons flour
salt & pepper, oregano, basil
1/2 cup crumbled feta cheese
Grate the vegetables together - always put onions and potatoes together in the food processor chute to keep the potatoes from turning that ugly grey/brown color. Squeeze out the excess liquid. Beat the eggs, then mix them into the vegetables with the flour and seasonings, then add the cheese and mix that in. Heat a heavy pan, coat with thin layer of oil, drop tablespoons of batter - keep the latkes small so they cook through. Cook until brown on both sides. Keep warm in the oven until you eat them. These are a little soft - as opposed to crunchy - because of the zucchini and the feta - but very good.
To go with the Twisted Greek Latkes:
Chick Pea Salad (1 can chick peas, 1 cup halved cherry tomatoes, 1 cup chopped celery, 1/2 c chopped flat leaf parsley, S&P, 2 tsp EV Olive oil, some balsamic vinegar)
Braised Red Cabbage with apples and onions from the freezer (prepared and frozen in August)
Apple and Cranberry Chutney from Thanksgiving