Zucchini Latkes

The zucchini just keeps on coming. What to do?

Last night we had Zucchini Latkes at a friend's house ala Trader Joe's. They were yummy. That got me thinking of all the zucchini Windy Night Farm Garden is making. This recipe is inspired by one of my favorite food blogs, "Smitten Kitchen." You can read it here.

Zucchini Latkes

Ingredients

• 1 pound zucchini
• 1 large baking potato, peeled
• I small onion (4 ounces), peeled
• 4 tablespoons flour (ok, I know using flour probably makes this not latkes. But J doesn't like matzo meal. So do what you have to do.)
• 1 large egg, beaten
• 1 1/2 teaspoons salt
• a few grinds of black pepper
• some freshly grated nutmeg
• butter and vegetable oil for frying -- I like a half/half mix, but you do what suits you

Preparation

1. Grate the potato, peeled zucchini, and onion either by hand or in the food processor. (I had a friend who used to say that if there were skinned knuckles, it wasn't latkes. Whatever.) Dump the grated veggies into a large bowl.
2. Add the flour, seasonings and egg and mix well.
3. Heat the oil and butter in a large frying pan. When the oil mixture is very hot, add the zucchini by spoonfuls, pressing it down to make a thin pancake. I like them no bigger than 3" across, but I'm fussy that way.
4. When the latkes are golden brown on one side, flip them and cook the other side. When both sides are cooked, remove them to a paper-towel lined baking sheet in a warm oven. Continue until all the latkes are cooked.