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Since it was the first night of Chanukkah, I decided to give this a try.
2 small zucchini (the ones I used were 1" in diameter and about 6" long"
2 TBSP minced onion
1/2 cup grated parmesan cheese
1/2 tsp salt
1 egg
olive oil for frying
Remove the stem and blossom end from the zucchini. Do not peel. Grate into a medium sized mixing bowl. Add everything else except the oil and mix well.
Place your pan, preferably non-stick or well seasoned cast iron, over medium high heat. Allow the pan to get hot, then add the oil. Allow the oil to get hot and then spoon in the zucchini mixture, patting down with the back of the spoon. This recipe made 4 good sized latkes. Fry on the first side until set, about 6 minutes. Flip gently and fry 4 more minutes. Remove from pan and serve with sour cream. Be careful when you flip them, they are more fragile than potato latkes. Mine held together pretty good.
2 small zucchini (the ones I used were 1" in diameter and about 6" long"
2 TBSP minced onion
1/2 cup grated parmesan cheese
1/2 tsp salt
1 egg
olive oil for frying
Remove the stem and blossom end from the zucchini. Do not peel. Grate into a medium sized mixing bowl. Add everything else except the oil and mix well.
Place your pan, preferably non-stick or well seasoned cast iron, over medium high heat. Allow the pan to get hot, then add the oil. Allow the oil to get hot and then spoon in the zucchini mixture, patting down with the back of the spoon. This recipe made 4 good sized latkes. Fry on the first side until set, about 6 minutes. Flip gently and fry 4 more minutes. Remove from pan and serve with sour cream. Be careful when you flip them, they are more fragile than potato latkes. Mine held together pretty good.
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