Recipe for Italian Zucchini Latkes

Recipe for Italian Zucchini Latkes

from danastable.com
Appetizer
60 min
4 servings
83 kcal / serving

Add a twist to your Hanukkah celebrations with these Italian Zucchini Latkes—a crispy and savory summer favorite bursting with flavor and simplicity!

Ingredients

  • 3 mediumzucchini (grated, about 1 ¼ pounds (needs to drain for 15 to 30 minutes))
  • ⅓ cupgrated onion (about ½ small onion)
  • ½ teaspoonsea salt (heaping)
  • 1egg (beaten)
  • 3 tablespoonsunbleached all-purpose flour (or substitute matzo meal)
  • a few grinds of freshly cracked black pepper
  • 3 tablespoonsgrated parmesan cheese (or substitute ricotta cheese or vegan cheese (optional))
  • ½ teaspoonbaking powder (optional)
  • neutral oil for frying (i used avocado oil)
  • marinara sauce, sour cream, or applesauce for serving

Directions

  1. 1

    Prep zucchini and onion: Grate zucchini and onions with the large holes of a boxed grater and place in a medium bowl. Sprinkle salt over the zucchini and onions and stir. Transfer the zucchini and onions into a colander and place the colander in the bowl to catch water. Leave it to drain for about 15 to 30 minutes, then discard the water. Place the zucchini and onions in an old, thin tea towel (or cheesecloth), and wring out more water over the sink.

  2. 2

    Mix: Preheat a large fry pan on the stove to medium temperature. Return the dry zucchini and onions to the large bowl. Add all the remaining ingredients except oil. Mix to distribute the ingredients throughout the batter.

  3. 3

    Cook: Pour the oil to cover the bottom of the pan, and wait a minute to warm. Take a spoonful of batter, and use a spoon or spatula to spread out the batter into a flat, pretty thin fritter, about 2½ inches in diameter and about ¼ inch thick. A 10" pan will make about 7 fritters at a time. Have the flame as high as possible without the hot oil splattering (usually medium to medium-high). Cook the first side until dark golden brown on the bottom, and don't flip until it's ready, about 2-3 minutes per side. Then flip with a spatula to cook the second side until dark golden brown. Remove to a waiting plate with two layers of paper towels to drain briefly before eating warm. Repeat to cook two more batches.

  4. 4

    Serve: Serve warm with a topping such as sour cream, marinara sauce, or applesauce.