I’ve already spoken about my love for latkes. While I indulge as much as possible during Hanukkah, it’s hard to justify eating them other times of the year. That is, except for Passover. Not only are all of the latke ingredients kosher for Passover (or easily made kosher for Passover by substituting matzoh meal for flour), but it’s also a perfect time to riff on the traditional potato version. My thinking: Save the potatoes for Hanukkah, and get creative with parsnips, turnips, celery root, or—my favorite—zucchini on Passover.
The same rules apply when working with zucchini or potato. Each has a lot of excess moisture, so be sure to get rid of as much of it as you can. Use your judgment when preparing to put the batter in the pan; if it’s too loose, add a bit more matzoh meal. Matzoh meal quickly absorbs liquid, but too much of it can compromise the texture of these light latkes and the quality of your Passover eating experience.
Makes about 12 latkes
2 large zucchini, grated
1 teaspoon salt
1 large onion, grated
1 tablespoon parsley
3 tablespoons matzoh meal
1. Toss zucchini with 1 teaspoon salt. Place in colander and allow to drain for 15 minutes. Press out excess liquid, then transfer to medium bowl.
2. Stir in onion, parsley, egg, and matzoh meal. Season with salt.
3. Line a plate with paper towels and set aside. In 12-inch skillet over medium-high heat, heat enough oil to come ½ inch up side of pan. When oil has started to shimmer, carefully drop drained 1/3-cup portions of zucchini mixture into pan. Use spoon or spatula to spread into 4-inch patties. Cook until golden-brown, about 5 minutes.
4. Using spatula, carefully flip zucchini patties and cook until second side is golden-brown. Transfer to paper towel-lined plate, then serve with sour cream and applesauce.