Lock your doors! That's right, it's zucchini season. Bountiful zucchini crops are a thing of legend in these parts, and many people have told me stories of climbing into their cars, only to find a large bag full of zucchini on their seat. Their friends and neighbors, desperate to get rid of the masses of zucchini in their gardens, are leaving these prolific veggies wherever they can. Well, I haven't found any renegade zucchini on my doorstep, but I did manage to pick up a bagful of the most gorgeous green specimens at the local farm stand.
1 tablespoon of mango chutney (if the chutney has large pieces of mango, give them a good chop)...
½ teaspoon of fresh lime juice...
¼ cup mayonnaise...
...and 2 teaspoon of curry powder.
Whisk well. Isn't that "purty"?
Cover and chill the sauce for 1 to 2 hours to let the flavors meld. Mmm-mmm, meld on!
Wrap the zucchini up in the paper towel and squeeze out the excess juices. I suggest doing this over the sink, unless you want your dog licking the floor around your feet.
Place the squeezed zucchini into a large bowl and add 1 large egg, 2 finely chopped scallion...
½ cup all-purpose flour, and ¼ teaspoon of freshly ground black pepper.
Stir the mixture well.
Heat 3 tablespoon olive oil in a large skillet set over medium heat. Using about 2 tablespoon of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough of the zucchini mixture to make two batches of the latkes.
Cook the latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side. Transfer the cooked latkes to a paper towel to drain off the excess oil.
Serve with the yogurt-curry sauce as an appetizer or side dish.