2000s Recipes + Menus
- Active time:45 min
- Start to finish:1 1/4 hr
- 3 lb zucchini
- 1 1/3 cups plain fine dry bread crumbs
- 2 large eggs, lightly beaten
- 1 teaspoon dried marjoram
- About 1 cup vegetable oil for frying
Equipment:a deep-fat thermometer
Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 tsp salt. Let stand 30 minutes.
Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 tsp salt, and 1/4 tsp pepper.
Preheat oven to 200°F.
Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 21/2- to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.