Latkes are usually made with potatoes. But I didn’t have a monster potato that I had to use before it went bad, I had a
zucchini.
If this sounds familiar, it’s the same way I started the blueberry peach crisp recipe. There’s a lesson there: You don’t always have to pick a recipe then go buy the ingredients. When you’ve got a garden — or access to a good farmers market — you get the ingredients when they’re ready, then find a recipe to use them in. (...)
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Tags: Latkes, Zucchini
