My daughter made me try this recipe. Kale-zucchini pancakes? It sounds like some health nut went completely overboard with the kale recipes and lost their way. She found this recipe on the GOOP website – and she was totally right about it. They are delicious, and while there is a little potato in them to bind the veggies together, they have many fewer calories than a potato pancake.
Add a poached egg and a little plain yogurt with chopped chives mixed in (healthier than sour cream) and you have a really exceptional breakfast/brunch/anytime meal. You can even freeze them uncooked and roast them in the oven, which is not a bad idea, so think about making a double batch. You can also make really little ones and poach quail eggs for the tops, for a chic little appetizer. This recipe is now in the regular family lineup; if it’s Sunday, it must be kale zucchini latkes!
Kale Zucchini Latkes with Poached Eggs and Chive Yogurt
Prep time: 30 minutes
- 1 cup zucchini, grated
- 1 cup potato, grated
- ½ cup Tuscan kale, thinly shredded
- ½ medium white onion, grated
- 1 egg, beaten
- ¼ cup flour
- ½ teaspoon kosher salt
- Sunflower, grapeseed or avocado oil for high-heat frying oil
- ¾ cup plain yogurt
- 2 tablespoons chives, chopped
- Eggs for poaching
- Squeeze all liquid out of grated zucchini and grated potato. Add kale, onion, egg, flour, and salt and combine.
- Heat a large frying pan and add two teaspoons oil; heat on medium high until and when hot, add 1/2 cup of the kale-zucchini mixture to the pan, to make a latke big enough to support one poached egg. Cook on each side for a minute or two until crispy and brown and drain on a paper towel. Sprinkle with salt.
- Chop chives and add to yogurt. Set aside.
- Keep latkes warm while you poach eggs. Top each latke with a poached egg and garnish with yogurt. Serve immediately.