Zucchini Latkes

Name: Zucchini Latkes
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 large eggs; Kosher salt and pepper; 1 lb. zucchini; 1 lb. medium russet potatoes, peeled; 2 medium onions, peeled; 1 1/4 c. matzo meal; 3/4 c. flat-leaf parsley, finely chopped; 2 tsp. fresh thyme leaves; 1/4 c. olive oil

By The Good Housekeeping Test KitchenPublished: Jan 3, 2020

zucchini, carrot, and beet latkes easter side dishes

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

420

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Forget about potatoes: Grate zucchini to form latkes this Hanukkah.

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Ingredients

2
large eggs
Kosher salt and pepper
1 lb.
zucchini
1 lb.
medium russet potatoes, peeled
2
medium onions, peeled
1 1/4 cups
matzo meal
3/4 cup
flat-leaf parsley, finely chopped
2 tsp.
fresh thyme leaves
1/4 cup
olive oil

Directions

1. Step 1In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Step 2In food processor fitted with large grating disk, grate zucchini and transfer to separate bowl. Toss with ½ teaspoon salt and let sit in colander set over bowl 10 minutes. Squeeze out as much moisture as possible, then transfer to bowl with egg mixture.
3. Step 3Grate potatoes and onions, then add to bowl with eggs and toss to combine. Fold in matzo meal, parsley, and thyme.
4. Step 4Heat 2 tablespoons oil in large skillet on medium-high. Gently drop 5 large spoonfuls of potato mixture into skillet (about 1/4 cup each), spreading to create even pancakes. Cook until browned, 4 to 6 minutes per side, adjusting heat as necessary to keep pancakes from burning; transfer to plate.
5. Step 5Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl). Makes about 24.