For years, I tried to make latkes, and I failed completely. No matter what I did, they were usually too done on the outside and never cooked on the inside. So I gave up… until I had the idea of not just using potato and to bake them! Now, I have latke success!! And with the zucchini, they really taste better too 🙂
Zucchini and Potato Latkes
1 lb zucchini
2 c shredded hash brown potatoes
¼ c minced onion
1 egg, beaten
½ t fresh lemon juice
6 T all-purpose flour
1 t dried dill
¼ t kosher salt
¼ t fresh cracked pepper
extra virgin olive oil
To shred the zucchini, use the large holes on the cheese grater, then squeeze the water out of the zucchini by wringing in a kitchen towel.
Heat oven to 400. Toss the zucchini and remaining ingredients, except oil, together. Form into ~10 patties.
On medium-high heat, heat a large nonstick skillet with 3 T olive oil. In two batches, brown the patties on each side (~2 min per side). Add 2 T more oil in between batches. Move latkes to a baking sheet, and bake until firm and cooked through (~20 min). Makes 10 latkes.