ZUCCHINI LATKES
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Provided by Paul Grimes
Categories Appetizer Side Hanukkah Dinner Zucchini Winter Pan-Fry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 latkes
Number Of Ingredients 7
Steps:
- Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
- Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 200°F.
- Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.
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Simone Pillay
[email protected]Overall, I thought these latkes were pretty good. They were easy to make and tasted delicious. I would definitely make them again.
Peter Gingerelli
[email protected]These latkes are a bit too greasy for my taste. I think I'll try using less oil next time.
Aya Abbass
[email protected]I'm not sure what I did wrong, but my latkes turned out soggy. Maybe I didn't cook them long enough?
Odewole Rofiat
[email protected]These latkes are a bit bland for my taste. I think I'll try adding some herbs or spices next time.
Hasan 017
[email protected]I added a bit of chopped onion and garlic to my latkes for extra flavor. They turned out amazing!
Barasil Team
[email protected]These latkes are a great way to use up leftover zucchini. They're also a delicious and healthy snack.
Ahmed Raza Shaikh
[email protected]I love the crispy texture of these latkes. They're perfect for dipping in my favorite sauce.
Rana Zain
[email protected]These latkes are incredibly versatile. I've served them with everything from eggs and bacon to grilled fish. They're always a crowd-pleaser.
Sophila Notywala
[email protected]I've made these latkes several times now and they're always a hit. They're a great side dish or main course.
Emily Armour
[email protected]I made these latkes for a potluck and they were a big hit! Everyone loved them.
Ali Hamad
[email protected]These latkes are a great way to get kids to eat their vegetables. My kids loved them!
Mario Friday
[email protected]I'm not a huge fan of zucchini, but these latkes were surprisingly good. I'll definitely be making them again.
Akaz Akram
[email protected]Delicious! I served these latkes with sour cream and applesauce, and they were a perfect combination.
Florena Micah
[email protected]These were a little too oily for my taste. I think I'll try using less oil next time.
Sanaullah Niamati
[email protected]I added a bit of grated carrot to my latkes for extra color and flavor. They turned out beautifully and tasted even better.
Aliahna Romme
[email protected]These latkes are so easy to make! I had them on the table in less than 30 minutes. They're perfect for a quick and easy weeknight meal.
Paul McGilloway
[email protected]I love that this recipe uses up leftover zucchini. It's a great way to reduce food waste and make a delicious meal at the same time.
Shahbaz writer
[email protected]These zucchini latkes were a hit at my last dinner party! They were crispy on the outside and tender on the inside, with a delicious savory flavor. My guests raved about them and asked for the recipe.