Ingredientes
Zucchini
- 1 pound
White_potato
- ¾ pound, peeled
Onion
- 1 small, peeled
Matzo_meal
- ½ cup
Egg
- 1 large
Lemon_juice
- 1 tsp fresh, additional wedges for serving
Kosh_salt
- 1½ tsp
Ground_black_pepper
- ½ tsp
Vegetable_oil
- for frying
Instructions
Step 1
rim the ends of the zucchini and halve it lengthwise, then use a small spoon to scoop out and discard the seedy centers, which will add more moisture than we want. In a food processor or on the large holes of a box grater, grate the zucchini, potato, and onion. Gather the grated ingredients in a large lint-free kitchen towel and twist it, wringing out as much moisture as you can. Let rest for 2 minutes, then squeeze again. Transfer wrung-out mixture to a large bowl and add matzo meal, egg, lemon juice, salt, and pepper and stir until evenly mixed
Step 2
In a large skillet, heat 1/4-inch of oil over medium-high until shimmering. You can shape the latkes in one of two ways: In packed tablespoons or, as shown here, using a fork to twist the strands into a knot as you would twirl spaghetti on a fork. Carefully lower into the hot oil and cook until golden underneath. Flip the pancakes and cook until golden on the second side. Transfer to paper towels to blot excess oil then season with an extra sprinkle of salt. Repeat with remaining batter.
Step 3
Serve warm with sour cream and wedges of lemon
Notes
Latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375°F oven for about 5 minutes, or until warmed through and crisp. Latkes can also be frozen in an airtight container with layers of parchment paper between them for 1 month, then reheated from frozen until hot and crisped again.
Notes: calories, total fat, and saturated fat content are estimated based on the amount of oil absorbed in frying
