Zucchini Latkes with Red Pepper Jelly and Smoked Trout
"My mom used to make zucchini fritters on the Jewish holidays," says Rachel Klein. Klein's latke version is unexpected and delicious, especially with red pepper jelly and smoked trout.
December 2005
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Credit:
© Keller & Keller
Recipe Summary
Ingredients
Directions
Make Ahead
The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.
Notes
Golden trout roe is available at specialty food stores.