Name: Zucchini Latkes
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 3 medium zucchini, shredded (about 4-1/2 cups); 1 teaspoon salt, divided; 2 eggs, beaten; 1 small onion, grated; 1/4 cup matzo meal or dry bread crumbs; 1/8 teaspoon pepper; Oil for frying; Sour cream, optional

Less starchy than their potato-based cousins, zucchini latkes are a delicious but lighter alternative for Hanukkah, or any other time of year.

Ingredients

3 medium zucchini, shredded (about 4-1/2 cups)

1 teaspoon salt, divided

2 eggs, beaten

1 small onion, grated

1/4 cup matzo meal or dry bread crumbs

1/8 teaspoon pepper

Oil for frying

Sour cream, optional

Instructions

1 Make the latke batter

2 In a large bowl, toss the shredded zucchini and 1/2 teaspoon salt, and let stand for 10 minutes. Squeeze the zucchini dry and discard the liquid. Editor's Tip: Dry the zucchini thoroughly, otherwise you'll end up with soggy latkes. To do this, wring it out in a kitchen towel or cheesecloth. Alternatively, use a French press! Stir in the eggs, onion, matzo meal, pepper and remaining salt.

3 Fry the fritters

4 In a large skillet, heat the oil over medium heat. Drop the batter into the oil by tablespoonfuls and press lightly to flatten. Fry the latkes for two minutes on each side or until golden brown. Serve with sour cream if desired. Editor's Tip: Make sure to get the oil to at least 350°F for frying. You want a good crispness and golden color on the outside, but they should be cooked and soft inside. Do this in batches so you don't crowd the pan.