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Zucchini, Parmesan and Potato Latkes
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Provided By:
Sandy Gluck

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    • Zucchini's texture is perfect for latkes. A liberal sprinkle of Parmesan cheese and oregano gives these pancakes an Italian spin.

    Ingredients

    Makes: latkes

    Directions

    Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the zucchini and potato in a colander set over a bowl to drain. With your fingers squeeze the liquid out of the zucchini and potato until dry. Discard any liquid.

    Transfer mixture to a bowl and add the Parmesan, flour, egg, salt, and oregano; toss well to combine.

    In a large, heavy skillet heat 2 tablespoons of oil over medium. Using a 1/4-cup measure, place 3 to 4 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, 3 to 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm.

    Repeat with remaining mixture, adding remaining 1 to 2 tablespoons of oil for remaining batches as needed.

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