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Summer Squash Latkes and White Gazpacho


Summer Squash Latkes, Grilled Flatbread, Hummous

  • Pour off any visible water from the latke batter. Tip out the latke batter into a mixing bowl. Salt it well and mix. If it is too runny add a very little bit of flour to tighten up the batter.

  • Heat oil in a pan over medium high heat. Be sure to add enough oil to fully coat the bottom of the pan. When the oil is hot, ( test it with a little bit of the batter ) add dollops of batter. Flatten them with a spatula to about 1/4" - 3/8" thick. Cook well on the first side to full set the batter - they should move easily in the pan when you shake it - about 1 1/2 minute. Turn carefully with a spatula and cook on the other side. Cook another 90 seconds or so. Transfer to a paper towel to drain. Sprinkle with a little salt and serve.

  • Warm the flatbreads and tear or cut into pieces and dip in the hummous.

White Gazpacho, Whole Wheat Batard, Butterhead Salad

  • Serve the soup chilled. Adjust the seasoning as desired.

  • Warm the bread.

  • Tear up the lettuce leaves and dress the greens.






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