Source: Midwest Living

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Recipe Summary test

prep:
10 mins
cook:
35 mins
stand:
30 mins
total:
75 mins
Yield:
About 30 latkes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine zucchini and salt; let stand for 30 minutes. Strain excess liquid from zucchini.

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  • Return zucchini to bowl and add parsley, eggs, matzo meal, and lemon-pepper seasoning; mix until combined.

  • In a large skillet, heat a little cooking oil. Drop zucchini mixture by tablespoons into hot oil to form 3-inch latkes. Cook over medium heat for 2 to 3 minutes per side or until golden brown, turning once. Remove and keep warm.

  • Repeat with remaining mixture, adding more oil, if needed. Serve warm with sour cream or applesauce, if you like. Makes about 30 latkes.

Tips

Prepare the latkes as directed. To freeze, place on a baking sheet in a single layer. Freeze. Place frozen latkes in a freezer bag or freezer container; seal. Freeze up to 4 weeks. To serve, place on baking sheet. Heat in a 450 degree F oven for 7 to 10 minutes.

Nutrition Facts

30 calories; fat 2g; cholesterol 14mg; carbohydrates 2g; sodium 60mg.
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