Opening a restaurant is not an easy task even under normal circumstances but doing it in the midst of a global pandemic? Simply remarkable! Our congratulations to the team at Avenue N and Avenue N Pantry in welcoming the newest member of their restaurant family: Avenue N Providence. They’re open on Hope Street, adjacent to Lippitt Park and Blackstone Boulevard.
Chef/owner Nick Rabar, Avenue N, Rumford & Providence
Nothing says summer like zucchini! We love this versatile summer squash because it lends itself perfectly to both sweet and savory dishes. It grows in abundance and can be enjoyed simply grilled, puréed in a cold summer soup, baked in quick breads and grated for latkes.
Ingredients
- 1½ pounds (3–4 medium) zucchini, washed and grated
- 1 small (¼ cup) onion, peeled and minced
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- 2 tablespoons minced chives, plus more for garnish (optional)
- 1 teaspoon kosher salt
- ½ cup olive oil
- Candied bacon jam (optional)*
- 4 ounces (¼ pound) thick-sliced applewood bacon, cut in small dice
- 2 tablespoons honey
- 1 pinch kosher salt
Preparation
Before mixing the batter, take the grated zucchini and press out any excess water by squeezing it wrapped in a clean dish cloth or paper towels. Then combine zucchini, onion, flour, egg, chives and salt in a large bowl and stir until flour is fully incorporated.
Heat the oil in a large non-stick pan over medium-high heat. Take a large slotted spoon and scoop about 2–3 tablespoons of the batter and press firmly to drain off excess liquid. Form each latke into an even thickness and roundness, and gently place in the oil. Cook 2 or 3 at a time to not crowd the pan. Sear the latkes until golden brown with crispy edges (about 3 to 4 minutes). Flip and brown the reverse sides. Remove to a plate lined with paper towel and keep warm. Repeat until all are cooked. To serve, top with candied bacon jam, minced scallion or a dollop of sour cream.
Serves 4.
*Candied Bacon Jam:
In a small saucepan over medium heat, add bacon and cook until crispy. Drain most of the fat and return to heat. Add honey and salt and stir until honey has reduced slightly. Remove from heat and serve with zucchini latkes.
