Zuchini - Latkes

March 10, 2021

Zuchini - Latkes

Ingredients
1lb Medium Zucchini
1 Large Baking Potato, peeled
1 Small Onion, peeled
1/2c Matzo Meal
1 Large Egg, lightly beaten
1t Lemon Juice
1 1/2t salt
1/2t Ground Pepper
Vegetable Oil, for frying

 

Instructions

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.

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.

Makes about 4 dozen 1 1/2-inch latkes

Recipe Credit: Smitten Kitchen