Zucchini Latkes

Name: Zucchini Latkes
Ingredients: 3 pounds zucchini; 1 1/3 cups plain fine dry bread crumbs; 2 large eggs, lightly beaten; 1/2 teaspoon dried marjoram; About 1 cup vegetable oil for frying; Accompaniment: sour cream; Equipment: a deep-fat thermometer

7 ingredients

4 steps

Ingredients

3 pounds zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: sour cream
Equipment: a deep-fat thermometer

Directions

1

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
2

Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3

Preheat oven to 200°F.
4

Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.