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ZUCCHINI LATKES




Source of Recipe


Mark


List of Ingredients




3 zucchinis grated
1 small onion, grated (optional)
3 eggs
salt & pepper to taste
� cup flour
1 Tablespoon vegetable oil


Recipe



1. To grate zucchini, either use hand grater on large holes or food processor using grater blade but cut to fit in the tube first. Should measure 2 cups after grating.

2. Combine rest of ingredients in a separate bowl (except for oil for frying), add the zucchini and onions and toss well.

3. Using large serving spoon, drop batter(2-3� diameter) into hot oil in frying pan and brown on both sides, turning only once. If the edges brown much quicker than the center turn the heat down to medium. Usually takes 3-5 minutes depending on how big the spoonful of batter is.

4. Drain on paper towels to eliminate excess oil.

Tips & Variations
Same as for potato, the trick to knowing when to turn the latke - it will be almost dry in the center.

You can substitute broccoli for zucchini.

These do freeze well and when I�m making a big party, I actually prepare these the week before. Just defrost before reheating. Place latkes on foil lined cookie sheet and bake uncovered at 450�F/230�C for 8-10 minutes.

I love to serve a variety of latkes. For color, and flavors, my favourite combo is potato, curried sweet potato and zucchini or broccoli.