Recipe by evelyn/athens
Delicious latkes using up many of the ingredients required for the RSC contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads.
Top Review by Skipper/Sy
These Mediterranean Latkes make me feel like I was on a Greek Island sitting at an outdoor café, enjoying the summer breeze, the blue waters, bright sunshine, woman strolling by LOL … and with the tastes of this region; mint, feta cheese, dill sauce. I cut the recipe in half, used Russet potatoes (instead of sweet potatoes)… and the results were still tasty. I especially LOVED the SAUCE which goes on the Latkes. From over 100+ RSC#5 receipts to review I choose two and this was one of them. Also, since I have never made Latkes before this was a real treat!
- 1 cup buttermilk
- 4 ounces cream cheese, room temperature
- 1 garlic clove, minced very fine
- 1⁄2 teaspoon salt (or to taste)
- 1⁄3 cup fresh dill, minced
- 1⁄2 cup brown rice
- 1⁄2 cup lentils
- 3 cups water
- 2 cups packed grated zucchini
- 2 cups packed grated sweet potatoes
- 1 large onion, minced (about 1 cup)
- 1 teaspoon salt
- 8 ounces feta cheese, crumbled
- 3⁄4 cup parmesan cheese, grated
- 3 garlic cloves, minced
- 1⁄2 cup fresh parsley, minced
- 1⁄3 cup fresh dill, minced
- 1⁄3 cup of fresh mint, minced
- 1 egg
- 1 cup rye flour or 1 cup all-purpose flour
- oil (for frying)
Directions See How It's Made
- Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
- Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
- Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
- Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
- Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
- Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
- Repeat with remaining latke mixture until all the patties have been fried.
- Serve warm or at room temperature with the sauce.