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I never ate eggplant until I was around 23. OK, I did have baba ganoush at 19 when I was in Israel, but I never really consider that eggplant.
Either way, now that I am growing eggplant and we’re getting eggplant in our CSA boxes, I knew I better figure out what to do with it.
Oh, and the squash. There is always squash coming from somewhere, isn’t there? The squash in our CSA boxes has slowed down, but we still get it every delivery.
I love zucchini but after a while … you know. And I’m just not a huge fan of the yellow crookneck squash.
But you know, I do like fried things. I had fried zucchini for the first time a couple months ago and I thought I had died it was so good.
So yesterday we had a fresh box of CSA veggies and a need for dinner. Time for latkes!
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Summer Vegetable Latkes
- 1 smallish eggplant, peeled and shredded
- 1 medium zucchini, shredded
- 2 small crookneck squash, shredded
- 1 small onion, diced
- 1 sweet pepper, diced
- 1 egg
- 2/3 cup bread crumbs
- 1/2 tsp paprika, or curry or chili powder or probably whatever spice you want
- Salt & pepper
- Oil for frying
- Mix together everything but the oil and let rest about 10 minutes.
- While it is resting, heat the oil over medium heat.
- Shape mixture into patties and fry, one at a time, for about 3 minutes on each side. Drain on paper towels and serve with your favorite sauce.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…