Zucchini Latkes with Maple Cranberry Sauce

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 2 Zucchini, medium slender

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 Black pepper, Fresh cracked
  • 1 tsp Onion salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 4 tbsp All purpose flour or breadcrumbs

• Liquids

  • 1/2 cup Water

Found on theviewfromgreatisland.com

Directions

• Grate the zucchini. Wrap it in a clean kitchen towel and squeeze tightly to remove as much moisture as you can.
• Put the zucchini in a mixing bowl with the flour or breadcrumbs, onion salt, and pepper and give it a quick mix with a fork.
• Heat 3 tablespoons of olive oil in a large skillet or medium high heat. Scoop tablespoon sized portions of the mixture into the pan and flatten with the back of the spoon. Let them fry for about 2 minutes on each side, until they are browned and crispy. Add more oil as necessary to finish the batch. Remove the cooked latkes to a cooling rack to drain.
• Serve them hot with the maple cranberry sauce on the side.
• To make the sauce, bring the cranberries, syrup, and water to a boil in a saucepan. Boil for 15 minutes, then let cool and serve or refrigerate.