Read Pamela’s Thanksgiving-Hanukkah guest blog with other recipe suggestions.
ZUCCHINI-POTATO LATKES from Pamela Salzman
MAKES 30 2 ½ -inch LATKES or 20 3-inch LATKES
2 pounds medium zucchini, about 6, ends trimmed
1 ½ pounds Russet potatoes, about 2, peeled or unpeeled, and cut to fit a food processor
2 medium yellow onions, peeled and quartered
3 large eggs, lightly beaten
1 Tablespoon sea salt
A few grinds of black pepper
½ – ¾ cup panko bread crumbs or matzo meal
Olive oil for frying (or a refined peanut oil or grapeseed oil has a higher smoke point, although not exactly healthful)
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- In the bowl of a food processor fitted with the grater attachment, shred the zucchini, potatoes and onions. Squeeze out as much liquid as humanly possible. I like to do this by placing the shredded vegetables in a thin kitchen towel and wringing it out. Let the mixture rest for a few minutes and squeeze again. OR shred the zucchini and place in a colander over a large bowl. Toss with 1 Tablespoon kosher salt and allow to drain for 30 minutes. Squeeze in a towel as much liquid as possible. Do not add salt to the mixture again.
- Place the shredded vegetables in a large bowl. Add the eggs, salt (do not add if you salted the zucchini early), pepper and bread crumbs to the vegetables and combine well.
- Heat the olive oil in 2 large skillets until hot, but not smoking. An inch of oil will give you the best results. (See reverse for baking latkes.)
- Using about 2-3 tablespoons of the zucchini-potato mixture, form the latkes into 2 ½-inch pancakes. Flatten slightly and carefully place into the pan. When the edges are brown and crisp, turn them over and continue cooking until deep golden. I usually flatten them in the pan when I flip.
- Lay paper towels on a cooling rack or brown paper bag. Transfer the latkes from the pan to the rack. Sprinkle with sea salt if desired. Serve immediately with applesauce or sour cream (if you must).
TO BAKE LATKES:
Preheat oven to 425 degrees. Brush a baking sheet with oil. Place formed (raw) latkes on baking sheet and brush tops with oil. Bake 10 minutes, or until undersides are golden. Flip latkes and bake another 10 minutes until golden on both sides. They won’t be as crispy as the traditional, but a good alternative if you don’t like to fry.
Makes about 20-24 latkes
2 pounds russet potatoes, scrubbed clean and cut to fit your food processor (peeling optional)
1 medium onion, peeled and quartered
2 large eggs, lightly beaten
½ cup panko bread crumbs or matzo meal
2 teaspoons sea salt
a few grinds black pepper
Oil for frying
- Shred potatoes and onions in a food processor with the grating attachment. Transfer to a clean kitchen towel and squeeze out as much moisture as you can.
- Transfer to a large mixing bowl and add eggs, panko, salt and pepper. Mix well.
- In a heavy skillet, add enough oil to come up 1 inch. Heat the oil until a shred of potato sizzles upon contact. Take 3 Tablespoons of the mixture and form a pancake. Carefully slide the pancakes into the oil. Cook until golden on the underside, about 6-8 minutes. Flip pancakes and cook another 6-8 minutes or until golden and crisp. Drain pancakes on paper towels and serve immediately.
TO FREEZE AND REHEAT LATKES:
Cook, cool and freeze immediately. Reheat at 425 degrees for 10 minutes or until heated through.