Zucchini latkes eggs bennie with dill labane sauce from Modern Israeli Cooking: 100 New Recipes for Traditional Classics (page 111) by Danielle Oron

  • lemons
  • smoked salmon
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute this book's "Labane" or Greek yogurt for commercial labaneh cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Labane" or Greek yogurt for commercial labaneh cheese.

  • acwebb2 on May 27, 2025

    This was a big miss for me. Perhaps it was my error, but even after squeezing a ton of water out of the zucchini, the latkes were just very mushy. The amount of time they were cooked should have been sufficient, and the exterior was a deep golden brown, but the inside was very unpleasant. They also immediately lost any crisp texture. I ate half of one and discarded the rest.

  • shelbstirr on February 05, 2025

    Delicious flavor combo! I’m always looking for more ways to eat zucchini. I had some trouble with the latkes sticking/falling apart but I think that could just be user error, would get better with practice!

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