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Zucchini Latkes
Adapted from Food & Wine
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.
Make 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° oven for about
5 minutes, or until warmed through and crisp.
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