Hungarian Zucchini Squash with Dill (Tokfozelek)

Contributed by Michal Bonell

This is a delicious alternative sauce for latkes my mother use to make.

6 zucchini squash
1 tablespoon salt
1/2 cup white vinegar
3 sprigs fresh dill
1 very small onion, sliced thin
1/2 cup sour cream
1 tablespoon flour
1 3/4 tablespoons sugar

Wash and peel the zucchini. Use a large-holed grater to shred the zucchini.
Put zucchini shreds in a small bowl. Add salt, vinegar and dill. Stir, then cover and chill (overnight if possible).

Place zucchini in a pot, then barely cover it with water. Add the onion slices, stir it, and cook. When the zucchini changes to a creamier color, it is done. Pour out the cooking liquid into a large container. Don’t throw it away yet, you might need it.

In a small bowl, mix the sour cream and flour.

Add the sour cream to the drained zucchini while stirring to avoid clumps. If too thick, thin it out by adding 1 tablespoon of sour cream, then one tablespoon of the cooking liquid that you set aside. Repeat until the desired consistency is achieved.

Next, add the sugar and remove the larger chunks of dill. Serve as a dip with latkes.

Photo from My Gourmet Connection