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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Potatoes Vegetables American Jewish Ashkenazi Easy European Dinner Party Holiday Event Low Fat Vegetarian Dietary Hanukkah Low Calorie Northeastern United States Low In Something Squash Taste Mood Savory 3 Steps Or Less

Zucchini Latkes With Red Pepper Jelly

This was served at a posh hanukkah bash, given by rachel klein. A lovely recipe with exciting flavor combinations.

Steps

Halve the zucchini crosswise.
Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor.
Discard the center.
Grate the potato and onion.
Transfer the zucchini , potato and onion to a colander and squeeze dry.
Let stand for 2 minutes , then squeeze again.
Move the veg.
Mixture to a large bowl.
Add the matzo meal , egg , lemon juice , salt and pepper and stir to mix.
In a medium skillet , heat 2 tbls.
Of veg.
Oil until shimmering.
Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon.
Cook the latkes over medium high heat until the edges are golden , about 2 minutes.
Flip and cook until golden on the bottom , about 1 minute.
Drain on paper towels.
Repeat with the remaining zucchini mixture , adding more oil to the skillet as needed.
Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly.
Sprinkle with the scallion greens.
Serve warm.
At .

Ingredients

zucchini, baking potato, onion, matzo meal, egg, fresh lemon juice, salt, fresh ground black pepper, vegetable oil, sour cream, red pepper jelly, scallions