Zucchini Latkes and Sweet Corn Minestrone

Zucchini Latkes, Pan Roasted Chick Peas, Cucumber Salad

• Potato latke video above for reference. It translates pretty well to zucchini latkes - they cook a little quicker.

  Transfer the latke batter to a mixing bowl. Stir the latke batter and season with a couple pinches of salt. We did not salt them at all to prevent wateriness, and you definitely do want a proper seasoning with these little fritters. Add a little flour if absolutely necessary, but likely avoidable - its ok to leave excess liquid in the jar or bowl as you spoon these out.

• Heat oil in a sauté pan - enough to just cover the bottom of the pan. When almost - but not- smoking hot add dollops of batter approximately 3T in size. Flatten them out. Moderate the heat to about medium to ensure they latkes are frying nicely but not burning on the edges. Maybe try one or two before going all in.

• When the edges are browned and the middle is set up, turn the latkes to fry the other side. Expect about 2 minutes per side. These cook a little faster than potato latkes. Transfer to a rack or paper towels to drain. Serve warm. Lovely topped with a little yogurt or see below.

• Heat a little olive oil in a sauté pan over medium heat. When hot but not smoking add the chick peas. Shake the pan and season with a little salt. Allow the chick peas to brown lightly and evenly 3-5 minutes. Serve beside the latkes and salad.

• Serve the cucumber salad chilled. Atop the latkes is great, actually.

Sweet Corn Minestrone, Romaine Salad, Fresh Batard

• Heat the soup to a gentle simmer. Simmer 1-2 minutes.

• Dress the salad.

• Warm the bread and serve with olive oil on the side for dipping.