Zucchini Pesto Latkes

Hell

Yield: 36

Author: The Balaboosta Chef

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Zucchini Pesto Latkes

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Dressing

• 1 ½ pounds zucchini, shredded on the shredding disk of a food processor
• 1 pound russet potatoes, washed but unpeeled, shredded on the shredding disk of a food processor
• 8oz store bought pesto
• Zest from 1 lemon
• 3 large eggs
• ¾ cup matzo meal
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Canola oil, for frying

Instructions

1. Working in roughly 2-cup batches, wrap zucchini, potato, and onion in cheesecloth that has been folded over twice. Squeeze and twist the bundle until liquid flows out and vegetables are dry. Add squeezed vegetables to a large mixing bowl and toss to combine thoroughly. Repeat.
2. Add pesto, lemon zest, eggs and matzo meal. Stir in salt and pepper and mix everything well.
3. Heat ½ inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when dropped in. Form 2 tablespoons of batter into patties about 3 inches wide and slide into pan. Fry until golden-brown, then flip until golden brown on the other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.
4. Transfer to a baking sheet lined with paper towels and let cool for 2 minutes. Serve!

Equipment

food processorlarge saute panlarge bowl

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