After a friend of mine online posted pictures of her zucchini pasta, I had a craving for fried zucchini. Instead of starting up my deep fryer, I opted to adapt my latke recipe to make these delicious zucchini pancakes. The result is a crispy creamy pancake that will have people requesting this recipe often.
Remember to peel the zucchini to get rid of the yeast!
6 cups of shredded, peeled zucchini (about 2.5 very large zucchini or 5 small)
1 ½ teaspoons salt
2 large eggs
½ cup matzo (or cracker) meal
1/3 cup oil for frying
You will need:
A large bowl
A large colander (that fits inside the large bowl without touching the bottom)
A sturdy plate that fits inside the colander
A bowl that fits inside the colander
Weights (6 soda cans work well)
Put the shredded zucchini in the colander, placed over the large bowl.
Sprinkle zucchini with salt and toss well to coat.
Flatten down zucchini, place plate on top and bowl on top of that, filled with weights.
Allow to sit for an hour or so to allow weights to squeeze the juice out of the zucchini. The volume should reduce dramatically, leaving you with about 2-3 cups of zucchini in the colander.
Heat oil in a sauté pan over medium heat.
In a large bowl, mix together eggs and matzo meal.
Add prepared zucchini to egg mixture and combine well.
Add ¼ cup portions of zucchini mixture into sauté pan, in batches, about 3 at a time - fry until golden brown, turning to cook the other side the same.
Serve hot.
Makes about 12 pancakes
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