Oladji, or oladushki (diminutive), are Russian pancakes that are essentially made of flour, eggs and water or, if you want more luxury, milk. But rarely these are the only ingredients. Quite often, oladushki are also cooked with the addition of grated vegetables or fruitsIn a way, oladji are similar to Jewish latkes, those luscious potato pancakes. Interestingly, but Merriam Webster dictionary claims that a word ‘latke’ derives from Ukrainian ‘oladka’, which is apparently related to Russian ‘oladushki’. All this gives us yet another reason to believe that there are no state- or other boundaries when good food is involved. Phew.
How to call today’s dish is for you to decide, Dear Reader. Zucchini Latkes or Zucchini Oladushki -- doesn’t really matter. It is imperative, however that you please make them and enjoy. Because, as we all know, good food is about pleasure and reunion, no disputes involved.
What makes these zucchini patties so luscious is the combination of zucchini-friendly, so to say, fresh herbs – mint and lemon thyme – that enrobe the cakes in question with a veil of subtle citrucy and reassuring sprightly aromas. And not to mention chives with its zing. They are delicious on their own, alongside a bowl of green salad leaves, but if planted between a puffy and crusty roll, these puffy from the inside, brown from the outsite patties make for a mean vegetarian burger as well. And who wouldn’t like that?
Oladji (or Latkes) with Zucchini and Mint
Makes 4-6 patties
- 1 medium zucchini or 2 small ones of various colors (all the better for the eyes-pleasing effect)
- 1 egg
- 2 Tbsp all-purpose flour
- 1 tsp fresh mint leaves, finely chopped
- 4-5 fresh lemon thyme sprigs, leaves only
- 1 Tbsp chives, finely chopped
- ¼ tsp salt
- 1/8 tsp freshly ground black pepper, or more to taste
- Non-fragrant vegetable oil for cooking
Directions:
- In a large bowl, grate zucchini(s) on the large holes of a grater-box. Add the egg and herbs and mix well.
- Sift the flour into the zucchini mixture, starting with 1 Tsp at a time and working from there. The mixture should not be thick; you are looking for somewhat soupy yet not runny consistency. Usually, 2 Tbsp flour will suffice; you don’t want to taste flour in the patties. Season with salt and pepper.
- In a non-stick frying pan or a skillet, heat the vegetable oil until very hot over high to medium flame (oil should be enough to cover the skillet). Using a tablespoon, scoop the zucchini mixture and carefully tip it into the frying pan. Don’t crowd the patties. Slightly flatten themwith the back of a fork or a spatula to let them cook evenly. Cook for 2-3 mins on each side, or until nicely browned. Adjust the heat to medium-low if they brown too soon.
- Remove on a plate layered with paper towel to get rid of any excess oil.
- Serve warm or at room temperature, with tangy plain (not low-fat) yoghurt on the side (optional).
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