zucchini, zucchini, & more zucchini!

when mk posted about wanting to make zucchini fritters last week it reminded me of a recipe i'd been wanting to try ... smitten kitchens's zucchini latkes.

let me tell you, these things are good! like, really good!
when i used to work at loews planning weddings, i also planned my fair share of bar and bat mitzvahs.
latkes were always on the menu and our chef made the best!
up until then i definitely had no clue what a latke was nor had i ever tried them.
we've been getting so much zucchini from our csa that this seemed like a great zucchini recipe to add to the list.
the potato balances out the zucchini flavor, which to me is key!
(since we've been getting so much of it, it's totally lost its appeal!)

here's a great recipe to try that's super easy, super delicious and a little outside of the box.
hope you'll enjoy!

photo from smitten kitchen

zucchini latkes
from smitten kitchen

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion, peeled
1/2 cup matzo meal (didn't have this ... but didn't seem to make a difference)
1 large egg, lightly beaten
1 teaspoon fresh lemon juice (didn't have this either ... and they were still fabulous!)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
vegetable oil for frying

this is how i made them:
grate zucchini, potato and onion.
place all three is colander and squeeze dry.
(you may want to ring the veggies out in a cloth to get ride of all the veggie juice, water ... whatever you call it)
place veggies in bowl and add egg, salt, pepper and lemon juice if you have it and stir to combine.

in medium skillet heat 2 T. vegetable oil.
drop patted latkes (i made mine a little smaller than the palm of my hand) in oil and flatten with spoon.
cook until edges are gold on moderate high heat ... about 2 minutes per side, then drain on paper towel.

the best way to serve is topped with a dollup of sour cream!

or if you are trying to be health conscious you can use applesauce!