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Zucchini-Potato Latkes

Zucchini-Potato Latkes 8.000

Goran Kosanovic for The Washington Post

Dec 21, 2016

The addition of grated zucchini lightens what might otherwise become dense potato pancakes.

This may be a wetter latke mixture than you're used to, but it works, as long as you are serious about wringing out as much moisture as possible from the grated vegetables. The salt will draw out even more moisture in the mixing bowl as you are frying the latkes, so be sure to squeeze out each portion of latke mixture in your hands before adding it to the oil.

We used a box grater in testing, but a food processor fitted with a grater-disk attachment can work just as well. If you peel the potatoes in advance, keep them submerged in a bowl of cool water. It helps to have an instant-read thermometer for monitoring the oil.

Serve with Roasted Apple-Aleppo Yogurt Sauce.

Make Ahead: The latkes are best eaten just after they are made, but they can be fried, drained and frozen on a baking sheet until firm, then stashed in a zip-top freezer bag for up to 1 month. Reheat (from frozen) in a 350-degree oven, uncovered, until crisped on the edges.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes 16 to 20 pieces

  • 2 cups peeled, grated russet potatoes (from about 1 pound potatoes; see headnote)
  • 1 cup grated zucchini (unpeeled, from 1 medium zucchini)
  • Canola oil, for frying
  • 1 cup grated onion
  • 2 large eggs, lightly beaten
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh sage
  • 1/4 cup flour, or more as needed
  • 2 to 3 teaspoons kosher salt
  • Pinch freshly ground black pepper

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Combine the grated potatoes and zucchini on a clean kitchen towel. Wrap them tightly, sausage style, twisting the ends of the towel to wring out as much moisture from the vegetable mixture as possible; you may need to do this a few times.

Line a baking sheet with paper towels, then seat a wire cooling rack on top.

Heat about half an inch of oil to 370 degrees in a large skillet (over medium to medium-high heat). Dump the vegetable mixture into a deep mixing bowl, then add the onion, eggs, thyme, rosemary, sage, 1/4 cup of the flour, the salt (to taste) and pepper, stirring just long enough to incorporate.

Form 2-inch patties in the palm of your hands, squeezing out excess moisture as you go. Fry 6 to 8 at a time, turning them over once the edges have browned. (Don't let them get too dark.) The latkes should be mostly golden brown. Use a slotted spatula to transfer them to the rack to drain.

If liquid accumulates at the bottom of the latke mixture bowl, either drain some off or sprinkle the latke mixture with a little more flour and stir to incorporate.

Serve warm.

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Recipe Source

From Einat Admony, chef-restaurateur of Balaboosta, Taim restaurants and Bar Bolonat in New York.

Tested by Einat Admony and Bonnie S. Benwick.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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