1 pound zucchini, grated or shredded
1 teaspoon salt
1/4 cup plus one heaping tablespoon all-purpose flour
1/4 cup heaping cup grated Parmesan cheese
2 large eggs, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons your favorite high heat oil, such as canola
Top with Greek yogurt or just about anything else like scallions or Calabrian chiles
Put the shredded zucchini in a colander set over a bowl or the sink. Sprinkle the zucchini with the teaspoon of salt. Leave the zucchini to stand for 10 minutes.
Now, using your hands, grasp the zucchini over and over, squeezing out as much liquid as you can. Scrape the zucchini into a large bowl.
Combine the flour, cheese, eggs, garlic, a twist of salt, and a few turns of the pepper mill. Add the mixture to the zucchini. Stir until it’s well combined.
Line a plate with paper towels and set by the stove.
Set a large sauté pan over medium-high heat. Wait til it is very hot. Add the oil. Wait 30 seconds. Pour 1/4 cup dollops of the zucchini mixture into the pan, pressing lightly into rough rounds. If you can space them an inch or so, that is good as they will brown and crisp instead of steam.
Cook for 2 to 3 minutes. Check to see if they are browned, if so, flip them once and cook an additional 2 minutes, or until it browns up nicely on the other side.
Place the browned latkes on a paper towel-lined plate as they finish. If you are someone that likes salty things, sprinkle them with salt. Repeat until you’ve used all the zucchini mix.
Enjoy right away!
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