Zucchini and Red Pepper Latkes
Source: The Farm Market Cookbook by Judith Olney
Servings: 7

3/4 pound small zucchini
Salt
2 heaping tablespoons grated onion
1 large red bell pepper, roasted, skinned, seeded and diced, divided
OR 3 Roma tomatoes, seeded and chopped, divided
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup milk
2 teaspoons minced fresh basil
1/4 teaspoon hot pepper sauce
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 teaspoon baking powder
Olive oil for frying
1/3 cup dairy sour cream

Grate zucchini through a medium-fine blade. Place in a bowl; salt lightly. Let sit for 1 hour, then drain and press to rid it of all water. Squeeze water out by handfuls.

Mix the zucchini, onion and 2 tablespoons diced red pepper in a bowl. Reserve remaining red pepper for sauce.

In another bowl, stir together egg, cheese, milk, basil, 1/4 teaspoon salt, hot pepper sauce and pepper.

Sift flour and baking powder together onto a plate or waxed paper. Stir vegetables into egg mixture, then gently sift in flour mixture; stir until well mixed.

Heat 3 to 4 tablespoons of oil in a frying pan over medium heat. When hot, spoon 4 small ladles of zucchini batter into pan; press into thin 3-inch rounds. Fry on both sides until lightly brown. Wipe and re-oil the pan as necessary and continue frying remaining batter.

To make sauce:
Puree the remaining diced red pepper with sour cream. Serve with latkes.