Potato pancakes with a zucchini zest
The holidays are a time of sharing old traditions and making new ones, especially in the kitchen. The potato pancake, also known as the latke, is a well-loved, versatile classic: these golden-brown crisps can be mixed and matched with any topping or other dish. But for a new taste, try updating your latke recipe this season by using zucchini alongside the potatoes. Strange as it sounds, these two opposites do attract to make one savory, high-carb delight.
Make sure to keep your eyes out for SCO's flurry of delicious winter recipes to come!
Prep time is about 60 minutes. Makes 6-8 servings or 18 large pancakes.
- potato peeler
- grater or food processor
- large bowl
- measuring cups
- large frying pan
- serving spoon
- 2 lb. zucchini
- 2 large potatoes
- 1 medium onion
- 3 eggs
- 1 tsp. vegetable oil
- 3/4 cup
- 1/2-1 cup of matzah meal or unbleached flour
- salt and pepper
1. Peel the zucchini and grate down to the seeds. Discard the seeds and place gratings into a bowl. Squeeze out the liquid.
2. Peel the potatoes and grate into the bowl of zucchini. Squeeze out the liquid again.
3. Grate the onion and add to the bowl. Crack in the eggs and add the oil.
4. Mix in the matzah meal, starting with a 1/2 cup and adding more (if necessary) until the mixture has body.
5. Season with salt and paper for taste, if desired.
6. Heat vegetable oil in the frying pan until almost smoking. Using the spoon, dollop a round portion of the zucchini-potato mixture into the pan.
7. Let cook on both sides until golden-brown and crispy, flipping when necessary.
8. Serve hot with sour cream, applesauce or sugar.
Sarah Harper. Sarah Harper loves blackberry pie, beach trips and Pushing Daisies. More »