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Zucchini Parmesan Latkes with Marinara Sauce

These might actually be my new favorite creation!!! They are perfectly delicious to serve at any time of year!

2 pounds zucchini
1 teaspoon fine sea salt
2 cups freshly shredded parmesan cheese(1 cup if using pre-shredded)
½ cup whole wheat panko bread crumbs
3 cloves garlic, finely minced
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
¼ teaspoon red pepper flakes, crushed
¼ teaspoon ground black pepper
3 large eggs, beaten
canola oil, for frying
1 cup marinara sauce, for serving

chef’s knife
cutting board
microplane grater
dry measuring cups
food processor fitted with shredding blade or box grater
heavy plate
cans of food
small bowl
small whisk
large bowl
large spoon
dry measuring spoons
large skillet
2 teaspoons
brown paper grocery bags

1. Cut tops and bottoms off zucchini and shred.
2. Toss shredded zucchini with salt and place in colander and place colander in sink.
3. Place heavy plate on top of colander with cans of food on top to weigh it down.
4. Let drain for 30 minutes.
5. Turn zucchini into large bowl and add parmesan cheese, bread crumbs, garlic, oregano, basil, red pepper, black pepper and eggs and mix.
6. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and heat.
7. Drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 1-2 minutes, until cooked through.
8. Drain on brown paper grocery bags.
9. Serve immediately with marinara sauce.

Yields about 30 1 ½-2-inch latkes

Note: Due to the amount of water in the zucchini, these shrink when cooked. Also, to keep from falling apart while cooking, squeeze moisture from each latke by pressing between two spoons before cooking in pan.
© 2008 by Allison Lattman

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