Zucchini Latkes

Name: Zucchini Latkes
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 36
Cuisine: Jewish
Ingredients: 36 servings Accompaniment: sour cream; 1 teaspoons dried marjoram; 315 milliliters plain fine dry bread crumbs; 2 larges eggs, lightly beaten; 237 milliliters About vegetable oil for frying; 1 kilograms zucchini

The recipe Zucchini Latkes could satisfy your Jewish craving in approximately 25 hours. One serving contains 83 calories, 2g of protein, and 7g of fat. This recipe serves 36. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. A mixture of eggs, marjoram, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Grate zucchini using medium shredding disk of a food processor.

Ingredients you will need

Zucchini

Equipment you will use

Food Processor

Transfer to a bowl and toss with 2 teaspoons salt.

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Salt

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Bowl

Let stand 30 minutes.

Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible.

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Zucchini

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Kitchen Towels

Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Breadcrumbs

Marjoram

Zucchini

Pepper

Egg

Salt

Equipment you will use

Bowl

Preheat oven to 200°F.

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Oven

Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary).

Ingredients you will need

Cooking Oil