Tex-Mex Zucchini Rice Latkes
Shredded zucchini replaces potato in this Tex-Mex twist on classic latkes. Serve with a salad for dinner, or as a snack or appetizer when entertaining.
Ingredients
- 1 bag Success® Basmati Rice
- 1 cup mixed bell peppers (red, yellow and orange), cut into wedges
- 2 tbsp canola oil, divided
- 1 tsp chili powder
- 1 large zucchini, grated
- 1/4 cup bread crumbs
- 1 egg
- 1/4 tsp salt
- Pinch black pepper
- 2 tbsp guacamole
- 2 tbsp Greek yogurt
- 1 tbsp torn fresh cilantro
- 1 tbsp pickled jalapeño peppers
Instructions
Made with Success® Basmati Rice, these Tex-Mex Zucchini Rice Latkes are filling and delicious! They’re served with roasted red peppers with chili powder, a homemade yogurt guacamole sauce, jalapeños and cilantro, for a surprising twist on a classic.
Step 1
Prepare rice according to package directions. Let cool completely.
Step 2
Preheat oven to 425°F. Toss mixed bell peppers with 1 tablespoon of oil and chili powder in a medium bowl. Transfer to parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until tender. Set aside.
Step 3
Meanwhile, place grated zucchini onto a clean tea towel. Roll towel up into a log, twisting and squeezing to remove excess moisture. Transfer zucchini to a medium bowl. Add rice, bread crumbs, egg, salt and pepper.
Step 4
Heat remaining oil in a large skillet set over medium heat. In 4 batches, using 1/4 cup measure, spoon zucchini mixture into skillet. Cook for 3 to 4 minutes per side or until golden and crisp.
Step 5
Stir guacamole together with yogurt in a small bowl. Spread sauce evenly onto 4 serving plates. Arrange zucchini latkes over top; divide mixed bell peppers among plates. Garnish with cilantro and pickled jalapeños.
Recipe Tip
For an added Tex-Mex twist, top latkes with salsa, sour cream and sliced green onions.
