Description: These are really good. Squeeze some lemon juice over the latkes before serving. Apple sauce, creme fraiche and sour cream are good too. From the cookbook: Modern Jewish Comfort Food. Shown with pumpkin soup.
Ingredients:
2 medium zucchini, peeled
1 medium russet potato, peeled
1 small onion
2 eggs
2 to 3 T all-purpose flour
1 T chopped parsley
1 T snipped fresh dill
1 T chopped fresh cilantro (we leave this out)
1 t salt, and more for sprinkling (use Moldon salt flakes)
1/4 t freshly ground pepper
Tallow or vegetable oil for frying
Directions:
Cut the zucchini, potato and onion in half. In three or four batches, run the vegetables through a food processor to coarsely grate. We use a hand held grater, and it works great.
Transfer the mixture to a large bowl. Add the eggs, flour, parsley, dill, cilantro, salt and pepper.
Heat around 1/4 cup of vegetable oil in a large saute pan over medium-high heat. Form bite sized mounds of the mixture, taking care not to squeeze too much liquid out of the mixture. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a little salt.
Serve warm with with sour cream, cream fraiche or apple sauce and a squeeze of lemon juice.
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