Zucchini Latkes
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Zucchini1.333333 cups
Plain Bread Crumbs (plain fine dry bread crumbs)2 large
Egg (lightly beaten)1 tsp
Marjoram (dried)Directions:
1
Grate zucchini using medium shredding disk of a food processor
2
Transfer to a bowl and toss with 2 teaspoons salt
3
Let stand 30 minutes
4
Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible
5
Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper
6
Preheat oven to 200°F
7
Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers
8
Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch)
9
Flatten with a fork to form 2 1/2-to 3-inch pancakes
10
Fry until golden brown, about 2 minutes per side (adding more oil as necessary)
11
Transfer to a paper-towel-lined baking sheet and keep warm in oven
12
Grate zucchini using medium shredding disk of a food processor
13
Transfer to a bowl and toss with 2 teaspoons salt
14
Let stand 30 minutes
15
Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible
16
Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper
17
Preheat oven to 200°F
18
Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers
19
Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch)
20
Flatten with a fork to form 2 1/2-to 3-inch pancakes
21
Fry until golden brown, about 2 minutes per side (adding more oil as necessary)
22
Transfer to a paper-towel-lined baking sheet and keep warm in oven