Zucchini Latkes
Crispy, pan-fried zucchini pancakes made with fresh grated zucchini, bread crumbs, and aromatic marjoram. These golden-brown latkes are perfect served hot with sour cream.
Ingredients
- •3 pounds zucchini
- •1⅓ cups bread crumbs
- •2 large eggs
- •½ teaspoon dried marjoram
- •1 cup vegetable oil
- •to taste sour cream
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
30 min
- 2.
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.
10 min
- 3.
Preheat oven to 200°F.
5 min
- 4.
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.
20 min
