About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Paula Lee says

    The recipe sounds delicious. Have you ever tried to make these in an air fryer or just bake them? I can’t eat anything fried.

    • Tori Avey says

      Hi Paula! I don’t own an air fryer, so haven’t tried it… and I haven’t baked them. They would probably bake up fine, though not as crispy as the fried version.

  2. Lauren says

    5 stars
    It is zucchini season and we were gifted by a buch of them so I made this. It was really good. Everybody more than approved. Thank you. Since I use an iPad it was a little daunting to follow this recipe because there were big photos of all the squishing to get rid of excess water that were between the instructions. I would have had an easier time if the ingredients were immediately followed by the instructions. Also, I store all my favorite recipes on an app and it was unable to detect this recipe at all so I had to copy it manually which was not fun but was well worth it because I know I will make it again! NOM NOM! Oh yeah, also, I LOVED the way you stacked them in the photo! Gorgeous! I for sure will do this the next time, but not today because they got eaten as they exited the pan. Also, we didn’t have any yogurt or sour cream around but we did have goat cheese which made a great combo. Thanks again, Ms. Torey.

    • Dorothy Lower says

      I used a spray on non stick pan and cooked them that way. If you sprayed them with oil spray I think You could bake but easier to do on top of stove with minimal oil. Love the recipe. A nutritionist from Hweshey gave mea similar recipe which I made before I saw this on line. This is so good with the carrots . I guess any root veg or squash could be used with other spices or herbs. YUM thanks.

    • Elaine says

      Looks delicious and I have some zucchini just waiting for a great recipe! If I substitute flour for matzo meal, would the measurement be the same? And would I still need potato starch? Thank you! Btw, we’ve had nice results “air frying” veggie and bean patties using convection baking on a higher temperature (375/400) after spraying or lightly coating in oil, with a flip and repeat on the other side halfway through.

    • Tori Avey says

      Bread crumbs would be a better substitute than flour here. You can omit the potato starch, it just helps the latkes to hold together a little better – but should be fine without it.

  3. Tara says

    5 stars
    So, I tried this recipe about a week ago, and I was surprised at how much I liked it! Usually I don’t care much for zucchini because of the texture, however, these fried up crispy and the curry flavor was just delicious! I will definitely be making these again!

  4. Batya says

    5 stars
    These were a huge, huge hit at my Thanksgivukkuh dinner. The savory latke was not what anyone expected. Let’s just say I made 132 of them (not including the 2 I sampled) and had no leftovers 🙁 !!

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