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Name: Latkes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Grated Parmesan cheese; 1/4 c Flour; 1/2 ts Chopped fresh oregano leaves; 1/4 ts Dried Oregano; Salt and pepper to taste; 4 tb Butter or margarine; 2 Zucchini, about 1/2 lb.; 2 Beaten eggs; 2 tb Mayonnaise; 2 tb Onion finely chopped

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Latkes

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

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

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 1 Servings

Calories: 1352
Calories from Fat: 1105 (82%)

Amt Per Serving		% DV

	Total Fat 122.7g	164 %
	Saturated Fat 38g	190 %
	Monounsaturated Fat 45.4g
	Polyunsanturated Fat 32.5g
Cholesterol 497.1mg		153 %
Sodium 919.8mg		32 %
Potassium 231.9mg		6 %
Total Carbohydrate 45.2g		13 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 44g
Protein 21.4g		31 %
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Calories per serving: 1352

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