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2000s Recipes + Menus

Zucchini Latkes

Makesabout 36 latkes
  • Active time:45 min
  • Start to finish:1 1/4 hr
December 2008
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.
  • 3 lb zucchini
  • 1 1/3 cups plain fine dry bread crumbs
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried marjoram
  • About 1 cup vegetable 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.