Zucchini Latkes | view more Recipe

Zucchini Latkes

  • '3 pounds zucchini'
  • '1 1/3 cups plain fine dry bread crumbs'
  • '2 large eggs
  • lightly beaten'
  • '1/2 teaspoon dried marjoram'
  • 'About 1 cup vegetable oil for frying'
  • 'Accompaniment: sour cream'
  • 'Equipment: a deep-fat thermometer'

  1. Grate zucchini using medium shredding disk of a food processor
  2. Transfer to a bowl and toss with 2 teaspoons salt
  3. Let stand 30 minutes
  4. Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible
  5. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper
  6. Preheat oven to 200°F
  7. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers
  8. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch)
  9. Flatten with a fork to form 2 1/2-to 3-inch pancakes
  10. Fry until golden brown, about 2 minutes per side (adding more oil as necessary)
  11. Transfer to a paper-towel-lined baking sheet and keep warm in oven