ZUCCHINI LATKES

By BobD

Ingredients

• 36 PIECES
• 3 lb zucchini
• 1 1/3 cups plain fine dry bread crumbs
• 2 large eggs, lightly beaten
• 1 teaspoon dried marjoram
• 1 About 1 cup vegetable oil for frying
• ACCOMPANIMENT: sour cream
• EQUIPMENT: a deep-fat thermometer

Preparation

Step 1

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

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 tsp salt, and 1/4 tsp pepper.

Preheat oven to 200F.

Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch).

Flatten with a fork to form 21/2- 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.