Zucchini Latkes( patties) With Parmesan, Pine Nuts, and Basil

  

Ingredients

1 1/2 pounds (680 g) zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded)

 

1 pound (450 g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)

 

4 1/2 cups chopped onion (approximately 5 medium onions)

 

3/4 cup loosely packed grated Parmesan cheese

 

3 tbsp finely chopped basil leaves

 

1 tbsp freshly grated lemon zest from 1 whole lemon

 

3 tbsp pine nuts

 

3 large eggs

 

3/4 cup matzo meal ( almond flour), plus more as needed (see notes)

 

1 tbsp /12 g kosher salt, plus more if needed

 

1 tbsp freshly ground black pepper, plus more if needed

 

Canola or peanut oil, for frying

 

Unsweetened applesauce and sour cream, for serving

 

Directions

Working in roughly 2-cup batches, wrap zucchini, potato, and onion in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly.  

Add parmesan, basil, lemon zest, and pine nuts and stir to combine. Mix in eggs and matzo meal. You should be able to form patties that just stick together in your hands; if the mixture is too wet, add more matzo meal, 1 tablespoon at a time, until patties can be properly formed. Stir in salt and pepper.  

 Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when dropped in. Form a small amount of latke mixture into a disk and fry on both sides until golden brown to test for seasoning. Add more salt and pepper if needed. 

 Form patties about 3 inches wide and 1 inch thick in the center and slide into pan (no more than 4 at a time). Fry until a golden-brown crust forms on bottom, then flip using a slotted spatula and fork and fry until golden brown on other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness. 

Transfer to a baking sheet lined with paper towels and let cool for 2 minutes. Serve with applesauce and sour cream at the table.  

Notes

The exact amount of matzo meal needed will depend on how moist your vegetables are. Start with the suggested amount, then add more if needed, working in 1-tablespoon increments, until you can form patties that stick together in your hands.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs