zucchini latkes
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 (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 , 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.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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