Zucchini Latkes Eggs Bennie With Dill Labane Sauce
- 1 cup (250 g) Labane or Greek yogurt
- ⅓ cup (80 ml) water
- 1 tsp chopped dill
- 1 tsp lemon juice
- Pinch of salt
- 1 large or 2 small zucchinis, grated
- Canola oil for frying
- 2 tbsp (16 g) all-purpose flour
- 1 large egg
- ½ tsp chopped dill
- ¼ tsp salt
- Fresh ground pepper
- 4 oz (110 g) smoked nova salmon
- 4 poached eggs
- Chopped chives
- 4 lemon wedges
Makes 4 servings
To make the dill labane sauce, combine the labane, water, dill, lemon juice and salt; cover and set in the fridge until ready to serve.
Place the grated zucchini inside of a sheet of cheesecloth and wring out as much water as possible without destroying the zucchini.
Heat a skillet with ¼ inch (6 mm) of oil over medium-low heat. Just before frying the latkes, combine the drained zucchini, flour, egg, dill, salt and fresh pepper to taste in a bowl and form them into 4 patties. Fry for 2 minutes on each side until golden brown. Transfer the latkes to a paper-towel-lined plate. Sprinkle with some salt.
Plate the latkes on each serving dish, top with the smoked salmon and poached egg. Garnish with chopped chives and serve with a lemon wedge.
Get the recipe to make the labane.
Excerpted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron. Page Street Publishing, October 2015.