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One of my family’s all time favorites, these latkes are full of flavor and are a great way to use even more zucchini in season.
Yields
22
latkesPrep time
30
minutesResting time
2
hoursINGREDIENTS
2 lb. zucchini (5-6 small ones)
2 teaspoons kosher salt
⅔ cup all purpose flour
⅔ teaspoon baking powder
1 egg, lightly beaten
3 green onions, thinly sliced (white parts included)
¼ cup flat parsley, finely chopped
¾ cup shredded pecorino or parmesan
⅓ cup crumbled feta
½ teaspoon ground black pepper
1 cup breadcrumbs
Olive oil for frying
½ cup Greek yogurt, for serving (optional)
DIRECTIONS
- Finely grate zucchini. Place in a colander over a bowl, mix with salt and let stand for 1-2 hours to release water.
- Use your hands to squeeze out all the liquid from zucchini and place in a large bowl. Add flour, sprinkle baking powder evenly all over the flour and mix well. Then add egg, green onion, parsley, pecorino, feta and black pepper and mix.
- Use an ice cream scoop (or a couple of spoons) to form about 22 equal sized zucchini balls, arrange them in a tray then flatten them a little using your hand. Put bread crumbs in a small bowl and dip each latke on both sides.
- Layer a baking sheet with a double layer paper towels.
- Cover the bottom on a non-stick frying pan with olive oil and heat on medium heat. When oil is hot start frying latkes until golden, about 4 minutes per side. You can increase the heat if the process is too slow, but do not over-crowd the pan. Transfer to paper towel lined baking sheet. Repeat with the rest of the latkes.
- Serve hot or warm, topped with Greek yogurt (optional.)