Zucchini Potato Pancakes
Growing up, there was one thing I could always depend on at Hanukkah: latkes. At least once during the holiday, my mother would get several pounds of potatoes and shred them so that she could make latkes. We always loved latkes. I mean, what’s better than deep fried potatoes in pancake form? Not much, I can tell you.
Now many, many years later, I carry on the tradition. Just like my mom, I make latkes at least once during Hanukkah. But unlike my mom, I make different potato pancakes every year. Sometimes I make my mom’s recipe. Sometimes I make a sweet potato version and sometimes I’ll add another vegetable to the potatoes. This year, I found a recipe that added zucchini and a little cheese. And guess what? They were soooo good! Even my husband, who loves latkes as much as I do, said these just might be his favorite.
What I like about these pancakes is the fact that they’re not just made with potatoes. There’s zucchini in them as well. I know that may not seem like much, but it means we’re not just getting those plain, starchy potatoes, we’re getting some green veg, too. But I’m not the only one who benefits from the greens, my sons do as well. See, they’re not big fans of the green vegetables, so I have to squeeze them in any way I can. The good news is, I’m not hiding the green this time. My boys know about it. But add a little cheese, some flour and deep fry it, and you’ve got a winner every time.
I don’t think it’s just the zucchini though, that make these latkes a slam dunk. It could be the Parmesan cheese. Or the Hollandaise sauce from Melissa’s that I drizzled on top. I don’t actually know why they’re so good. But there is one thing I can tell you: they may just be some of the best latkes I’ve ever had. They were so good in fact, I’m definitely going to make them again. And something tells me I won’t be waiting until next Hanukkah. Something tells me they’ll be appearing on my dinner table a few times over the next year.
Notes
Adapted from Giada de Laurentiis
Ingredients
- 2 pounds russet potatoes, peeled and grated
- 1 zucchini, grated
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup grated Parmesan
- 1/4 cup bread crumbs
- 2 eggs, lightly beaten
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 1 packet of Melissa's Produce Hollandaise Sauce
Instructions
- Lay the potatoes and zucchini on paper towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the shredded vegetables in a large bowl. Add the garlic, rosemary, Parmesan cheese, bread crumbs, eggs, salt, and pepper. Using your hands, mix well until all ingredients are combined.
- Place the vegetable mixture in a large sieve over a large bowl. (This will allow more moisture to escape from the vegetables as you cook them in batches.)
- Heat the vegetable oil over medium heat in a large skillet. Drop large spoonfuls of the vegetable mixture into the oil and flatten with a spatula so you get round, little pancakes. Cook for 4 minutes on each side or until each pancake is a nice golden brown. Transfer to a paper towel-lined plate and repeat until all the vegetable mixture is gone.
- Once cooked, place the pancakes on a serving platter, drizzle with the hollandaise and serve.
