latke minus vodka
Despite the fact that it takes some kind of crazy to cook a separate meal while embedded in preparing a multi-course meal for a dinner party, yet another night of take-out — even from my beloved Kitchen Market — seemed unbearable last night, and seeing as it was the first night of Hanukah, it was only appropriate to make a batch of latkes. But tradition is so boring, isn’t it? Thank goodness for Food & Wine’s deliriously enticing latke-vodka party (this is the second year in a row I am kicking myself for not having one — 2007 Deb, get on that!), pairing them with the wasabi cream topping, the suggested accompaniment for the sweet potato variety. Awesome, awesome. We skipped the caviar and what-not on top as only one of us would have loved that and it was not the person standing over the stove, tra-la-la. It all went perfectly with a lightly-dressed napa cabbage salad and, you betcha, a hefty glass of wine.
And now, the kitchen yet again beckons. Soup! Tarts! Salad! Cheater’s creme anglaise! Those croutons aren’t going to toast themselves, lady.
Zucchini Latkes
Adapted from Food & Wine
Makes about 4 dozen 1 1/2-inch latkes
1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1. Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Make ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.
So that’s what we’re eating this evening! …and the chocolate/orange cake?
No, no. You get regular latkes, and sweet potato if I muster the energy. (Not likely.) And something more chocolate-y than chocolate cake, if you can imagine.
More chocolate-y than chocolate cake? Do share, please…
Hi!
I just adore your blog - I have lurked for a while, but wanted to officially say hello. A formula of very engaging writing, a strong pinch or realism, amazing photos and food I would LOVE to eat makes it so entertaining. I am continually impressed.
Happy Holidays!
Happy Hanukah! (Coming from the Jewish person who most fortunately remembered and then most unfortunately later in the evening, but before lighting the candles, forgot that it was hanukah…). Those latkas look lovely. I was always addicted to the box variety, until I started grating the onion into homemade ones. Now, nothing but homemade. Mmmmmm…. oh, I want some now. Are those flowers on the table in the back? ; ) Good luck with the rest of the cooking!
I am embarrassed to admit that not only have I never made latkes before, I have never eaten them before. However, they have always looked yummy to me, and I think I’ll try them for a little get together (tres casual) that I’m having next week. Salad, latkes and wine. I’ll let you know how it goes!
I was stricken with jealousy at the sight of your latkes- gorgeous! I was relieved, when we sat down to dinner a few moments later, that my latkes tasted as good as yours looked!
I think we have the same menorah. Happy Chanukah!
Happy Hanukah Deb! May your holidays be wonderous and your New Year filled with light and happy days in the kitchen! (I’m buttering you up for a latke party invite in 2007, can’t you tell? ;-)
These do look like wonderful latke. But then I’m a real potato freak and zucchini is a favorite here.
I just made these and put the recipe on my blog!!! Too funny! My recipe is, of course, a bit different, not nearly as sophisticated as yours; which, I admit, I am dying to try!!!
oh these look amazing! happy hannukah to you and alex! i made traditional latkes for a few hungover folks yesterday afternoon and while it was in the ’same-old’ category, they came out crispy and satisfying. will have to try the recipe above - as all things zucchini-related call to me!
Happy Hanukkah. Your food looks amazing.
We’ll all hold you to that vodka party in 2007… put it on your calendar now :)
Oh my, the goodness is beating me down!
First time I’m looking at your blog and I had to post to say I think we have matching Menorah’s :) Funny. I got mine on sale a year or so ago at Pier 1.
Chag Sameach.
Getting ready for my office Christmas party and dreaming of Chanukah. I tried to make Joan Nathan’s zucchini latkes once. They are similar to yours, but include an anaheim pepper for some extra zing. Mine fell apart (Joan Nathan assumed I knew I had to squeeze out the moisture in the grated potato and zucchini. Sad) but I am sure you will succeed!
I want to try making the latkes but instead of frying them, I would like to place them on a cookie sheet and bake them. I have sucess with a previous recipe but they were not as crispy.