August 20, 2018

Zucchini-Potato Latkes







Ingredients:
4 cups finely grated Russet potatoes (about 4 medium potatoes)
2 small-medium zucchini, finely grated
1 small onion, grated
1 egg, beaten
1/4 cup matzo meal
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
sea salt
freshly ground black pepper
canola oil

Directions:

In a large cast iron skillet or another heavy bottomed pan, heat about 1/4 inch oil.

Place the potato into a metal sieve over a large bowl. Press out any liquid. Pour out the liquid and place the potatoes in the bowl on top of the remaining starch. Use the same sieve to drain the zucchini and onion over the sink. Add to the potato. Stir in spices, and the matzo meal. Form into flat patties. If they will not hold their shape, stir in additional matzo meal until they do. Fry in hot oil, flipping halfway through, until just golden.





Drain on paper towel lined plates.



Yield: about 10 latkes, depending on size.

Note: Make sure you use the finer grater on a box grater, not the large, coarse side for best results.


My thoughts:
I had made zucchini fritters a couple of weeks ago and my husband expressed disappointment they were not more like latkes (they were batter-based) so I thought I'd remedy that and make something closer to a straight-up latke. I'm glad I did! They were super crispy, had a nice subtle zucchini flavor and made us feel like we were eating something very slightly better for us than straight up fried potatoes. I was out of sour cream so I served them with onion dip(!) and it was so good, I think I'm going to do that on purpose come Hanukkah. 

To round out the "Jewish food in the summer" theme, I served with some Alaskan sockeye salmon with "everything" seasoning on it. 

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