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Nutrition Facts
Serving Size 1 latkes 50g Recipe makes 36 latkes)
Calories 79
Calories from Fat 59		(74%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 36mg		1%
Potassium 111mg		3%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 0.6g	2%
	Sugars 0.9g
Protein 1.3g		2%
how is this calculated?

Zucchini Latkes (Gourmet)

Recipe #344725 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Dec 23, 2008

A great Hanukkah alternative from this month's Gourmet Magazine (Dec. 2008). These are very simple to prepare and lighter than the traditional potato latkah. The more liquid you squeeze out of the zucchini, the better. Serve with sour cream.

36 latkes (change servings and units)

Ingredients

3 lbs zucchini
1 1/3 cups plain fine dry breadcrumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram (or you can use rosemary and thyme)
1 cup vegetable oil (for frying)

Directions

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
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
Preheat oven to 200°F.
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.