Serves 6
This version of potato pancakes comes from Romania. It is a great alternative to the traditional latke recipe. Serve with applesauce and/or sour cream.
Ingredients
1 large onion
6 small tender zucchini, trimmed
3 large yellow potatoes, scrubbed but unpeeled
3 large eggs
1 teaspoon safflower oil
2 teaspoons salt
1/4 teaspoon black pepper
1/2 to 3/4 cups matzo meal or potato flour
High-heat safflower oil, for frying
Method
Grate onion in the food processor and remove to a large bowl. Grate zucchini in the processor and add to onion. Grate potatoes in the processor and add to onion and zucchini. The juice of onions prevents potatoes from turning black. (Alternatively, finely dice onions and grate zucchini and potatoes by hand with a box grater.)
Using your fingers, pick up small amounts of zucchini-potato mixture by the handful and squeeze out as much moisture as possible. Reserve all liquid and allow it to settle in a bowl for a few minutes. Put pressed mixture in a clean bowl. Carefully pour off watery part of reserved liquid but do not discard thick starchy sediment at the bottom of the bowl. Scrape that into potato mixture.
In a small bowl mix eggs, oil, salt and pepper and combine with potato mixture. Add matzo meal to batter, starting with 1/2 cup and adding more if necessary until potato mixture has enough body to form pancakes.
Heat a 1/2-inch depth of oil in a heavy skillet, preferably cast iron. Form potato mixture into pancakes of approximately 3 inches in diameter and drop into oil, taking care not to crowd pancakes. Fry, turning once, until golden on both sides for a total of about 6 minutes. Drain on clean paper bags. Keep pancakes warm while the rest are frying by placing cooked, drained pancakes in a preheated 200°F oven.
Nutrition
Per serving (8oz/227g-wt.): 250 calories (30 from fat), 3g total fat, 0.5g saturated fat, 8g protein, 46g total carbohydrate (4g dietary fiber, 5g sugar), 90mg cholesterol, 830mg sodium
Tags: Jewish, Vegetarian, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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