zucchini latkes recipe
Author: 
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • about 4½ cups of shredded zucchini (561 g or approx 1 pound 4 ounces). NOTE: I think going up to 5 to 5½ cups would be okay, so long as your mixture holds together.
  • 1 teaspoon salt
  • 1 to 2 large eggs (depends on how eggy you like the latkes and how much zucchini you are using)
  • 1 onion, grated
  • ¼ cup Ritz cracker crumbs = about 7 crackers (or use matzo)
  • pinch of pepper
  • oil for frying
Instructions
  1. Mix shredded zucchini and ½ teaspoon salt in bowl and allow to sit for 15 minutes. Squeeze the zucchini well and set on paper towels to soak up extra juice. (Important set to help ensure crispiness!)
  2. Gently beat eggs and mix with onions, cracker crumbs, remaining salt, and pepper. Mix in squeezed zucchini.
  3. Heat pan with oil over medium-high heat, and drop about 1-2 tablespoonfuls of mixture per latke into pan. Fry each side until golden brown (a few minutes each side), repleting oil as needed between batches. Serve with smoked paprika or dilled sour cream.
Notes
While I liked these, and the kids did too, they were missing something without the sour cream. Flavored sour cream: a must. The crisp latke edges are also key for my enjoyment. Use good oil or chicken fat.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/zucchini-latkes-recipe/