Spicy courgette (zucchini) latkes

I love cooking with coconut oil, but as it’s naturally solid at room temp and has quite a distinctly coconutty flavour, it’s not always easy to work with. As such, I’m enjoying partnering with Pura Coconut Oil Blend to experiment with cooking using their new pourable oil.

Pura is made with coconut oil combined with rapeseed and sunflower oil, which makes it stable in a liquid state.

As well as being convenient and reducing preparation time, it’s also high in Omega 3 and lower in saturated fat than standard coconut oil. Another plus is that it’s flavourless, so you can use it even in dishes that wouldn’t suit a coconutty flavour.

You might have spotted me using Pura Coconut Oil Blend in a gluten-free, dairy-free orange and almond cake last week. This week, I put it through its paces again with a delicious twist on traditional potato latkes. I first picked up this idea of zucchini latkes from this recipe, and went on to tweak the batter recipe and add flavour with chilli flakes and garlic. The result is a flavourful latke with a crispy outer and spicy, juicy, creamy inner. Here’s how to make then.

Ingredients

• 3 (480g/17 oz) courgettes
• 1 large / 4 small (390g/14 oz) potatoes
• 1 red onion
• 3 medium eggs
• 1 tbsp garlic puree
• 40g (1.5 oz) plain flour
• pinch salt
• pinch black pepper
• 1 rounded tsp dried chilli flakes
• 200ml (6.75 floz) Pura Coconut Oil Blend

Instructions

Peel the potatoes and onion, top and tail the courgettes, then grate on the medium side of a grater.

Put the grated vegetables in a clean, cloth tea towel.

Twist and squeeze over a bowl until no more liquid comes out.

You can throw the liquid away, or decant it into a sealed container for use in a soup later. Return the grated veg to the bowl.

In a separate bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper until smooth. Don’t worry if there are a few lumps.

Pour the egg mix onto the grated vegetables and mix well.

I find a fork works best for this job, just make sure you get right down to the bottom of the bowl so that everything is evenly coated.

Sprinkle on the chilli flakes and mix well again.

Pour the oil into a frying pan until it’s about 1/2 inch deep, then place over a high heat.

Turn down to medium and use an ice cream scoop to pick up the batter, flatten off on top and dolloping into the pan – it should start to sizzle immediately, but if you find they’re browning almost immediately, turn the heat down some more.

Fry for about 5 mins until browned underneath, then use a slotted spatula to flip them oven and fry for a couple more minutes until evenly browned on both sides.

Drain on paper towels and repeat until all the batter is used up before serving. They’re wonderful for lunch with a crunchy pepper salad.

I hope you try them – if you do, please pop back and let me know how you got on. What are you thinking of serving them with?

To make things easier, here’s a printable version of the recipe for these delicious spicy courgette latkes. Just hit the PRINT button on the recipe card below.

Print Recipe

5 from 7 votes

Spicy courgette latkes

A twist on traditional potato latkes, these have the addition of chilli and courgette (zucchini), resulting in a crispy outer and spicy, juicy, pancake-like inner.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Lunches and quick-cook meals

Keyword: lunch

Servings: 10 -12

Author: Emily Leary

Ingredients

• 480 g (1.06 lb) courgettes approx 3
• 380 g (13.4 oz) potatoes approx 1 large or 4 small
• 1 red onion
• 3 medium eggs
• 1 tbsp garlic puree
• 40 g (1.41 oz) plain flour
• pinch salt
• pinch black pepper
• 1 tsp dried chilli flakes
• 120 ml (4.06 floz) Pura Coconut Oil Blend approx

Instructions

• Peel the potatoes and onion, top and tail the courgettes, then grate on the medium side of a grater.
• Put the grated vegetables in a clean, cloth tea towel.
• Twist and squeeze over a bowl until no more liquid comes out.
• You can throw the liquid away, or decant it into a sealed container for use in a soup later. Return the grated veg to the bowl.
• In a separate bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper until smooth. Don’t worry if there are a few lumps.
• Pour the egg mix onto the grated vegetables and mix well.
• I find a fork works best for this job, just make sure you get right down to the bottom of the bowl so that everything is evenly coated.
• Sprinkle on the chilli flakes and mix well again.
• Pour the oil into a frying pan until it’s about 1/2 inch deep, then place over a high heat.
• Turn down to medium and use an ice cream scoop to pick up the batter, flatten off on top and dolloping into the pan – it should start to sizzle immediately, but if you find they’re browning almost immediately, turn the heat down some more.
• Fry for about 5 mins until browned underneath, then use a slotted spatula to flip them oven and fry for a couple more minutes until evenly browned on both sides.
• Drain on paper towels and repeat until all the batter is used up before serving. They’re wonderful for lunch with a crunchy pepper salad.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Pura Coconut Oil Blend is available from ASDA, Sainsbury’s and Morrisons, priced at £4 for a 500ml bottle. The Spray comes in 200ml bottles RRP £2.50.

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Looking for more ideas on how to use courgettes in your recipes? Try my post on courgettes four ways!

This is a commissioned post for Pura Coconut Oil Blend.