Sunday, May 16, 2010

Zucchini Latkes

I loved these! I got a little discouraged because they don't stay together well, but I love the fresh taste of these. I added lime juice instead of lemon juice to the veggie mixture. I would make these again definitely. I used the same toppings as potato pancakes (applesauce and sour cream). Warming them in the oven helped to crisp them up. I made a spinach/grated carrot side dish with a little garlic and lime juice to match the taste of the latkes. Thanks Smitten!

Recipe to follow...

Zucchini Latkes

Makes about 4 dozen 1 1/2-inch latkes

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying

1. Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.

2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.

Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.

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