Provided by: Sandy Gluck
Looking for something a little out of the ordinary? Try these potato-free latkes, made from traditional ratatouille ingredients.
- 6 ounces eggplant, peeled and shredded on large holes of a box grater (1 cup)
- 2 medium yellow squash, shredded on large holes of a box grater (2 1/2 cups)
- 1/2 cup minced red bell pepper
- 1/3 cup grated onion
- 1/3 cup chopped basil
- 1/4 cup all-purpose flour
- 1 large egg
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup olive or vegetable oil
- FOR TOMATO-CAPER RELISH:
- 1/2 cup chopped tomato
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons nonpareil capers, rinsed and drained
- 1 1/2 teaspoons olive oil
- FOR THE LATKES:
Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the eggplant and squash in a colander set over a bowl to drain. With your fingers, squeeze the eggplant and yellow squash until dry. Discard any liquid.
- Transfer eggplant mixture to a bowl and add the bell pepper, onion, basil, flour, egg, salt, and pepper; toss well to combine.
- In a large, heavy skillet heat 2 tablespoons of oil over medium. Using a 1/4-cup measure, place 3 to 4 mounds of eggplant mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until crisp and cooked through, 3 to 4 minutes per side. Transfer latkes to rack set on baking sheet and place in the oven to keep warm. Repeat with remaining mixture, adding additional 2 tablespoons oil for the remaining batches.
- FOR THE TOMATO-CAPER RELISH:
In a medium bowl, stir together tomato, basil, capers, and oil. Serve latkes with tomato relish.