Zucchini Latkes


Chanukah Sameach! Here in Israel, Chanukah is – obviously – celebrated in a big way. Almost every storefront, restaurant and shop displays a menorah in the window, every bakery, coffee shop and restaurant sells sufganiyot and many add latkes to the menu for the eight-day holiday.

Of course, there’s nothing quite like hosting your own Chanukah party – inviting your friends over and frying up some fresh latkes and doughnuts for all to enjoy. I love the traditional potato latkes, but this lower-carb zucchini version is also delicious. Last year I made some tasty curried sweet potato latkes, and this year some guest contributors gave us recipes for carrot apple latkes, leek latkes and samosa latkes!

Whichever kind you pick, have fun and enjoy Chanukah!

Zucchini Latkes – Makes about 16
2 large or 3 small zucchini
1 onion
2 eggs
1/2 to 3/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper

Grate the zucchini, sprinkle with a few pinches of salt and let sit five minutes.
Squeeze out any excess water with a paper towel.
Grate and add the onion, then add the eggs, flour, salt and pepper.
Mix until totally combined.
Completely coat the bottom of a frying pan with canola or vegetable oil, place over medium heat.
To test if the oil is hot, put a pinch of flour in – it should sizzle in the pan.
Place a heaping tablespoon of batter in the pan, press down lightly. Cook three or four latkes at a time depending on your pan size – don’t crowd them.
Cook until browned on the bottom, 3 to 4 minutes, then flip and cook another 3 to 4 minutes. Remove to a paper towel to drain any excess grease.