Zucchini Latkes

By MooK

Ingredients

• 1 pound medium zucchini
• 1 large baking potato (3/4 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/2 cup matzo meal
• 1 large egg, lightly beaten
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• Vegetable oil, for frying

Details

Servings 48

Preparation

Step 1

1. Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.

2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.

Do ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp.