details
- Makes 12-14 latkes
- Prep time: 15 minutes (based on using a food processor)
- Cook time: 30 minutes (based on a fry pan that can cook 3 latkes at one time)
- 1 medium yellow onion, quartered
- 2 eggs
- 1 baking potato (about 1/2 pound), peeled and cut into cubes
- 2 small zucchini, cut into chunks
- 1/2 teaspoon salt
- pinch of black pepper
- 3 tablespoons flour
- vegetable oil, for frying
directions
In a food processor fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato and zucchini and, using off-on pulses, process the mixture until finely chopped and still retaining some texture. Add the salt, pepper, and flour and briefly process to combine – do not over process. Pour the mixture into a bowl.
Preheat oven to 300 degrees. Line a large baking sheet with a double layer of paper towels.
Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot enough, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon – they should be about 3 inches in diameter.
Fry until golden brown, about 3-4 minutes on the first side and 3 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked. Serve immediately.