Healthier than regular potato latkas, with just as much flavor!
Ingredients
- 1 medium white or yellow onion, coarsely chopped
- 1 clove garlic, peeled
- 1 1/2 pounds zucchini
- 1 tablespoon kosher salt
- 1/2 cup fresh dill
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 large eggs
- 1/2 cup flour
- Vegetable oil, for frying
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Process the onion, fresh dill, and garlic in a food processor until they are finely pureed. Place the puree in a fine-mesh strainer set over a bowl; set aside to allow the liquid to drain away.
Step 2
Coarsely grate the zucchini using a box grater or food processor. Place in a wide-mesh strainer or the insert of a salad spinner. Add 2 teaspoons of the salt and toss to combine. Set aside for 30 minutes to drain. If you used a salad spinner, spin it as you would salad greens to strain away any liquid from the zucchini. Otherwise, use your hands or a flexible spatula to press as much of the liquid as possible out of the zucchiniin the strainer.
Step 3
Place the zucchini in a large bowl and add the pepper, thyme, onion-dill-garlic puree, and the remaining 1 teaspoon salt. Mix well. Thoroughly mix in the eggs.
Step 4
Finally, stir in the flour.
Step 5
Preheat the oven to 200°F. Place a large heavy skillet over medium-high heat. Add 3/8 inch of oil and heat until it shimmers; do not allow the oil to reach the smoking point.
Step 6
Using your hands, press 1/2 cup of the zucchini batter into a 1/2-inch-thick patty and carefully slip it into the pan, letting the patty fall away from you to avoid being splattered with the hot oil. Add 2 more latkes to the skillet and fry for 3 minutes per side, rotating the latkes 180° after 2 minutes on each side to evenly brown them.
Step 7
Transfer the latkes to a baking sheet lined with paper towels to absorb excess oil. Keep warm in the oven while frying the rest of the latkes. Serve warm.
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