Mediterranean Latkes (Savory Pancakes)
If you’re looking for a unique twist on traditional latkes, these Mediterranean latkes are an exceptional option that beautifully combines the classic flavors of savory pancakes with Mediterranean-inspired ingredients. They’re wonderfully fragrant and packed with an irresistible mix of zucchini, sweet potatoes, and fresh herbs. The inclusion of brown rice and lentils provides a hearty texture, while the creamy feta and parmesan cheeses lend a rich, savory taste that is perfectly complemented by a tangy dipping sauce. Whether served as a satisfying main dish or as a small appetizer with the dipping sauce, these latkes are sure to impress.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 (Yield: 24 latkes/pancakes)
Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 1 cup |
| Cream cheese | 4 oz |
| Garlic clove (minced) | 1 |
| Salt | 1/2 tsp |
| Fresh dill (chopped) | 1/3 cup |
| Brown rice | 1/2 cup |
| Lentils | 1/2 cup |
| Water | 3 cups |
| Zucchini (grated) | 1/2 medium |
| Sweet potatoes (grated) | 3 medium |
| Onion (minced) | 1 small |
| Feta cheese (crumbled) | 3/4 cup |
| Parmesan cheese (grated) | 3/4 cup |
| Garlic cloves (minced) | 3 cloves |
| Fresh parsley (chopped) | 1/2 cup |
| Fresh mint (chopped) | 1/3 cup |
| Egg | 1 large |
| All-purpose flour | 1/3 cup |
| Olive oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450.9 kcal |
| Total Fat | 20.8 g |
| Saturated Fat | 12.5 g |
| Cholesterol | 100.2 mg |
| Sodium | 1375.2 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 6.6 g |
| Sugars | 9 g |
| Protein | 20.5 g |
Instructions
Step 1: Prepare the Dipping Sauce
To start, prepare the dipping sauce by blending together all of the sauce ingredients in a mini-blender. Once smooth, pour the mixture into a small crock or bowl, cover with plastic wrap, and refrigerate to chill while you make the latkes. This will allow the flavors to meld and intensify as the latkes cook.
Step 2: Cook the Rice and Lentils
In a small saucepan, bring 3 cups of water to a boil. Add the brown rice and cook for about 30 minutes. After 30 minutes, stir in the lentils and cook for an additional 20 minutes, or until the mixture thickens and resembles a porridge-like consistency. Once cooked, remove from heat and allow to cool. The mixture will thicken further as it cools.
Step 3: Prepare the Vegetables
Next, place the minced onion, grated sweet potato, and zucchini in a colander. Sprinkle with 1 teaspoon of salt and toss the vegetables to combine. Let the mixture sit for about 30 minutes to allow excess moisture to drain. After 30 minutes, take small handfuls of the vegetable mixture and squeeze out as much water as possible. Add the squeezed vegetables to a large mixing bowl.
Step 4: Combine the Ingredients
In the same large bowl, add the cooled rice and lentil mixture, minced garlic, crumbled feta cheese, grated parmesan, chopped parsley, fresh dill, and fresh mint. Crack in one large egg and add the all-purpose flour. Using your hands, mix everything together thoroughly, ensuring that all the ingredients are evenly distributed.
Step 5: Refrigerate the Mixture
Once fully combined, cover the bowl with plastic wrap and refrigerate the latke mixture for at least 30 minutes. Chilling the mixture helps the latkes hold together during frying.
Step 6: Fry the Latkes
In a large, non-stick skillet, pour enough olive oil to come up about ¾ of an inch up the sides of the pan. Heat the oil over medium-high heat. To test the oil, drop a small spoonful of the latke mixture into the pan; if it begins to fry immediately and rises to the surface, the oil is ready.
Take about 2 tablespoons of the latke mixture and form it into a patty that is about 3 inches in diameter and ½ inch thick. Carefully place it into the hot oil. Fry for about 4-5 minutes on one side, or until it turns golden brown and crispy. Then, gently flip the latke and fry for another 4-5 minutes on the other side until it reaches a deep golden brown.
Step 7: Drain and Serve
Once fried, remove the latkes from the pan and drain them on a paper towel-lined plate to remove excess oil. Repeat the process with the remaining latke mixture.
Step 8: Serve
Serve the Mediterranean latkes warm or at room temperature with the chilled dipping sauce. These latkes make a fantastic appetizer or main dish and are sure to be a hit with family and friends.
Additional Tips for Success:
- Smaller Latkes for Appetizers: If you want to serve these as bite-sized appetizers, shape the latkes into smaller patties, approximately 1.5-2 inches in diameter, and fry for 3-4 minutes on each side.
- Substitute Ingredients: If you’re looking to adjust the flavor profile or cater to specific dietary preferences, you can substitute the brown rice with quinoa or couscous, and use a non-dairy cream cheese alternative for a dairy-free version.
- Make-Ahead Option: These latkes can be made ahead of time. After frying, allow them to cool and store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a warm oven or fry them again for a few minutes to crisp them up before serving.
Why You’ll Love These Mediterranean Latkes:
The combination of hearty vegetables, grains, and aromatic herbs makes these latkes a perfect dish for any occasion. The slightly crispy exterior paired with the tender interior creates a satisfying texture that will leave you craving more. The feta and parmesan add a creamy, savory depth, while the mint and dill provide a refreshing burst of flavor. Whether you’re cooking for a family dinner or looking for an impressive appetizer, these Mediterranean latkes are sure to be a crowd-pleaser.
So, give them a try, and enjoy the rich, flavorful experience that this dish brings to the table!
