By Mari Levine
Now is a perfect time to riff on traditional potato latkes! This Passover-style recipe (note the matzoh meal) produces a latke that’s a bit more dense than the classic recipe, which uses flour. Matzoh meal quickly absorbs liquid, but too much of it can compromise the texture of these latkes. So use your judgment when preparing to put the batter in the pan; if it’s too loose, add a bit more matzoh meal. And the same rules apply when working with zucchini or potato. Each has a lot of excess moisture, so be sure to get rid of as much of it as you can.
Makes about 12 latkes
2 large zucchini, grated
1 teaspoon salt
1 large onion, grated
1 tablespoon parsley
3 tablespoons matzoh meal
1. Toss zucchini with 1 teaspoon salt. Place in colander and allow to drain for 15 minutes. Press out excess liquid, then transfer to medium bowl.
2. Stir in onion, parsley, egg and matzoh meal. Season with salt.
3. Line a plate with paper towels and set aside. In 12-inch skillet over medium-high heat, heat enough oil to come ½ inch up side of pan. When oil has started to shimmer, carefully drop drained 1/3-cup portions of zucchini mixture into pan. Use spoon or spatula to spread into 4-inch patties. Cook until golden-brown, about 5 minutes.
4. Using spatula, carefully flip zucchini patties and cook until second side is golden-brown. Transfer to paper towel-lined plate, then serve with sour cream and applesauce.
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