Zucchini Latkes With Parmesan, Pine Nuts, And Basil Recipe Recipe

Name: Zucchini Latkes With Parmesan, Pine Nuts, And Basil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a; (6 cups shredded); 1 pound (450g) 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 tablespoons finely chopped basil leaves; 1 tablespoon freshly grated lemon zest from 1 lemon; 3 tablespoons pine nuts; 3 large eggs; 3/4 cup matzo meal, plus more as needed (see note); 1 tablespoon (12g) kosher salt, plus more if needed; 1 tablespoon freshly ground black pepper, plus more if needed; Canola or peanut oil, for frying; Unsweetened applesauce and sour cream, for serving

Servings: persons

1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a
(6 cups shredded)
1 pound (450g) 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 tablespoons finely chopped basil leaves
1 tablespoon freshly grated lemon zest from 1 lemon
3 tablespoons pine nuts
3 large eggs
3/4 cup matzo meal, plus more as needed (see note)
1 tablespoon (12g) kosher salt, plus more if needed
1 tablespoon freshly ground black pepper, plus more if needed
Canola or peanut oil, for frying
Unsweetened applesauce and sour cream, for serving

1
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.
2
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.
3
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.
4
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.
5
Transfer to a baking sheet lined with paper towels and let cool for 2 minutes. Serve with applesauce and sour cream at the table.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a, (6 cups shredded), 1 pound (450g) 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), and more.

Yes, Zucchini Latkes With Parmesan, Pine Nuts, And Basil Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Latkes With Parmesan, Pine Nuts, And Basil Recipe

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