Zucchini Latkes

WHY I LOVE THIS RECIPE: It’s a healthier different version of an all-time favorite, but doesn’t taste like one.

Zucchini Latkes

Jewish Holidays

Servings: 10 latkes (about)

Author: Ester Vider

I gave this lovely variation on tradition a try. None was left…. Note to self: double it.

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Ingredients

• 1 lb zucchini, shredded, water wrung out
• 1 sm onion, shredded
• 2 lg eggs, beaten
• 3/4-1 cup matzo meal or plain bread crumbs, adjusted according to moisture level
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• canola oil for frying
• ranch or tzatziki sauce

Instructions

• In a large bowl, combine zucchini, onion, eggs, matzo meal (or bread crumbs ) and salt and pepper; stir to combine.
• Heat some oil in a large shallow pan over medium high heat.
• Gently slide 1/3-1/4 cups of batter to pan and lightly press down to flatten.
• Fry for about 4 to 6 minutes per side or until nicely browned.
• Remove and drain on paper towels. Continue with remaining batter.
• Serve hot/warm with ranch or tzatziki sauce.

Notes

 

ATTRIBUTION:   Inspired by my Grandmother's motto: "Use what you have" and my mother's traditional recipe.