Latkes

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Latkes Ingredients

2 Zucchini, about 1/2 lb.	1/2 ts Chopped fresh oregano leaves
2 Beaten eggs	or
2 tb Mayonnaise	1/4 ts Dried oregano
2 tb Finely chopped onion	Salt & pepper to taste
1/4 c Grated Parmesan cheese	4 tb Butter or margarine
1/4 c Flour

Instructions for Latkes

My sister gave me a wonderful cookbook a few years ago for my birthday - Designed for Living: Quick, Healthy and Delicious Recipes/ Corning Cookbook. Ive adapted their recipe for the latkes. Squeeze excess moisture from zucchini by wringing it in paper towels or a clean tea towel that hasnt been bleached. Combine all ingredients, except butter and mix well. Melt 2 tbs. butter in skillet, ladle in batter to make pancakes. When nicely browned on one side, flip pancakes over and brown on other side. Serves 4-6. Ive never made it this way; I always make it parve, so no cheese, no butter. I also dont use the mayo or oregano, but oregano or basil or thyme would probably add more zing. I use cake or matzo meal instead of flour (it tastes much better!), and sometimes grate a potato into the batter. I also dont measure. 2 eggs is too many; and 1/4 cup matzo meal is probably not enough; Id guess that 1/3 - 1/2 cup is better. If you make this, youll find the right consistency while youre mixing. Also, thats a pretty fancy way of draining the excess moisture. You should be able to pour it out, or compensate with the matzo meal and conserve the vitamins. I made this kugel for one of the Rosh Hashanah meals to accompany a roast. Posted to JEWISH-FOOD digest V97 #019 From: Unkap@aol.com Date: Wed, 11 Sep 1996 16:06:05 -0400

Main Ingredient: Cuisine: Uncategorized