These light and crispy zucchini latkes are filling and delicious made with roasted peppers, Success® Basmati Rice and a kick of chili powder. Don’t forget to serve with a homemade blend of yogurt guacamole, jalapeños and cilantro.
Prepare basmati rice according to package directions. Let cool completely.
Preheat oven to 425°F. Toss mixed bell peppers with 1 tbsp oil and chili powder. Transfer to parchment paper–lined baking sheet; bake for 8 to 10 minutes or until tender. Set aside.
Meanwhile, sprinkle grated zucchini onto clean tea towel. Roll up into log, twisting and squeezing to remove excess moisture. Transfer zucchini to bowl; add rice, bread crumbs, egg, salt and pepper.
Heat remaining vegetable 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.
Stir guacamole with yogurt; spread evenly onto 4 serving plates. Arrange zucchini latkes over top; divide mixed bell peppers among plates. Garnish with pickled jalapeños and cilantro.
For an added Tex-Mex twist, top latkes with salsa, sour cream and sliced green onions.