Zucchini Latkes

Zucchini Latkes Recipe photo by Taste of Home

Our zucchini supply overcame demand over the course of four days when I forgot to pick the zucchini. This was one way to try and use a bunch of it (4 1/2 cups!).

Zucchini Latkes

Ingredients
3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread crumbs
1/8 teaspoon pepper
Oil for frying
sour cream, optional

Directions
In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired. Yield: 16 latkes

 I've made something similar and didn't love it, and now I remember why. They were oily discs of rather tasteless zucchini. Not awful, but not especially good either. Brian likened them to Paraguayan tortillas, which are basically lumps of fried flour and water and an egg if you're rich that day. Save your zucchini for the pumpkin zucchini bread.