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Zucchini Latkes

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Zucchini Latkes

Zucchini Latkes

amanda

Equipment

  • - Grater - Box Cheese/Zester (Brand: Cuisinart)

  • - Food Processor with S-Shaped Feeding Blade (Brand: Hamilton Beach)

  • - Mandoline Slicer (Brand: OXO Good Grips)

  • - Large Mixing Bowl (Diameter: 6 inches, Brand: Rubbermaid)

  • - Nonstick Fry Pan (Capacity: 10-inch pan, Heat Index: MEDIUM/HIGH, Brand: T-Fal)

  • - Spatula - Stainless Steel (Brand: OXO Good Grips)

  • - Kitchen Scale

Ingredients

  • 3 pounds zucchini

  • 1 1/3 cups plain fine dry bread crumbs

  • 2 large eggs, lightly beaten

  • 1/2 teaspoon dried marjoram

  • About 1 cup vegetable oil for frying

  • Accompaniment: sour cream

  • Equipment: a deep-fat thermometer

Instructions

1

Instruction 1

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
2

Instruction 2

Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3

Instruction 3

Preheat oven to 200°F.
4

Instruction 4

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). Transfer to a paper-towel-lined baking sheet and keep warm in oven.
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