Add a little color to the Festival of Lights with zucchini pancakes that shine green. Lighter than potato latkes, they’re the Mediterranean cousins who’ve traveled north to visit family in eastern Europe.
3lbzucchini
1 1/3cupsplain fine dry bread crumbs
2large eggs, lightly beaten
1teaspoondried marjoram
About 1cupvegetable oil for frying
Accompaniment:
sour cream
Equipment:
a deep-fat thermometer
Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 tsp salt. Let stand 30 minutes.
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 tsp salt, and 1/4 tsp pepper.
Preheat oven to 200°F.
Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 21/2- 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.