Zucchini Latkes
Makes 8 latkes
Yes, latkes are often made with potatoes, writes Nick Zukin and Michael C. Zusman in the introduction to this recipe, which appears in their fine new cookbook, The Artisan Jewish Deli at Home (Andrews McMeel Publishing). But they believe a recipe for zucchini latkes has a place in the book because in the modern Jewish deli, as they write, tradition gives way to lighter eating. And zucchini is lighter than potato. Try them with the tomato relish or sour cream. 1 medium white or yellow onion, coarsely chopped 1 clove garlic, peeled 1 1/2 lb (680 g) zucchini 3 tsp (15 mL) kosher salt 1/2 tsp (2.5 mL) dried marjoram 1/2 tsp (2.5 mL) dried thyme 2 large eggs 1 1/2 cups (375 mL) matzo meal Vegetable oil, for frying Sour cream, for serving (optional) Tomato relish, for serving (optional; see recipe below) 1. Process the onion and garlic in a food processor until finely puréed. Place purée in a fine-mesh strainer set over a bowl to allow the liquid to drain. Set aside. 2. Meanwhile, coarsely grate the zucchini with a box grater or food processor. Place in a wide mesh strainer or the insert of a salad spinner. Add 2 tsp (10 mL) of salt and toss to combine. Set aside for 30 minutes to drain. 3. If you use a salad spinner, spin as you would salad greens to strain liquid from the zucchini. Or use your hands or a flexible spatula to press as much liquid as possible from the zucchini in the strainer. Place the zucchini in a large bowl and add the marjoram, thyme, onion-garlic purée and the remaining teaspoon of salt. Mix well. Add the eggs and mix thoroughly. Finally, stir in the matzo meal.
4. Preheat the oven to 200 F (95 C). Place a large, heavy frying pan over medium-high heat. Add 3/8 inch (0.95 cm) of oil and heat until it shimmers; take care not to let it get hot enough to start to smoke. Using your hands, press 1/2 cup (125 mL) of the zucchini batter into a patty 1/2 in. (1.3 cm) thick, and carefully slip it into the pan: let the patty fall away from you to keep from being splattered with hot oil. 5. Add 2 more latkes to the pan and fry for about 3 to 4 minutes per side, rotating the latkes 180 degrees after 2 minutes on each side so they brown evenly. Transfer latkes to a baking sheet lined with paper towels to absorb excess oil and keep warm in the oven while frying the rest of the latkes. Serve warm, topped with sour cream or tomato relish, if desired.