Zucchini Latkes

Name: Zucchini Latkes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 3 medium zucchini, shredded (about 4-1/2 cups); 1 teaspoon salt, divided; 2 eggs, beaten; 1 small onion, grated; 1/4 cup matzo meal or dry bread crumbs; 1/8 teaspoon pepper; Oil for frying; Sour cream, optional

Total Time Prep: 30 min. Cook: 5 min./batch

Yield 8 servings

Test Kitchen Approved

Less starchy than their potato-based cousins, zucchini latkes are a delicious but lighter alternative for Hanukkah, or any other time of year.

Ingredients

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
Sour cream, optional

Directions

In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

Nutrition Facts

2 latkes: 218 calories, 21g fat (2g saturated fat), 47mg cholesterol, 319mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 3g protein.

My husband, Avi, and I carry prepare these delicious latkes with our children, Sara, 10, and Yaakov, 5. This year, Sara is old enough to help make the latkes (the oil can get very hot, so be careful). I serve my latkes with sour cream, cottage cheese and applesauce, plus a salad on the side. —Chava Zaitschek, Milwaukee, Wisconsin

Recipe Creator