The same rules apply when turning a potato or a zucchini into a latke. Each of these vegetables has a lot of excess moisture, so be sure to get rid of as much of it as you can when preparing the batter. And be sure to use your judgment when preparing to put the batter in the pan; if it’s too loose, add a bit more matzah meal. Matzah meal quickly absorbs liquid, but too much of it can compromise the texture of these light latkes.
Makes about 12 latkes
2 large zucchini, grated
1 teaspoon salt
1 large onion, grated
1 tablespoon parsley
3 tablespoons matzah meal (you may also thicken the latke mixture with potato starch to make them gluten-free)
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 matzah 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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