Add a tiny bit colour 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 focus on over with family in jap Europe.
Recipe facts
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Yield
Makes about 36 latkes
Ingredients
3 kilos zucchini
1 1/3 cups monstrous dazzling dry bread crumbs
2 spacious eggs, lightly overwhelmed
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: bitter cream
Instruments: a deep-corpulent thermometer
Preparation
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Step 1
Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand half-hour.
Step 2
Squeeze zucchini in batches in a kitchen towel to eliminate as exceptional liquid as that you just can be succesful of bring to mind. Transfer zucchini to a spacious bowl and breeze in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 3
Preheat oven to 200°F.
Step 4
Heat 1/3 cup oil in a 12-hump heavy skillet over medium heat except it shimmers. Scoop 2 tablespoon combination per latke into skillet (6 to eight per batch). Flatten with a fork to connect 2 1/2-to just a few-hump pancakes. Fry except golden brown, about 2 minutes per facet (including more oil as compulsory). Transfer to a paper-towel-lined baking sheet and help heat in oven.
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