In our home we are very thoughtful about raising our children to be knowledgable about people and the world around them. One way we do that is to educate our children about different people and places through books and experiences. Well one day at the library my mini me picks out a book. “The Borrowed Hanukkah Latkes.” We read the book and inside there was a recipe for latkes. So you know what we had to do right? We had to make latkes.
Well, I am always open to trying different recipes and hanukkah less than a week away so what the heck. This recipe wasn’t very different than the one I made last year with potatoes. The main difference was the use of matzo meal instead of flour. Well, it just so happened that I had several boxes of matzo meal sitting in my pantry just waiting to be used. And since we typically do potato latkes, I thought it might be fun to do something different. Maybe something with a few more vitamins and minerals than potatoes.
I’ve been looking for ways to add more green to daily meals. I’ve experimented successfully with zucchini. So I thought it would be the perfect vegetable to try with this recipe. And it was. So delicious I thought I would have to make potato latkes just to compare.
Makes 10 latkes
- 1 pound of zucchini
- 1/2 onion (grated or minced)
- 1/4 cup of matzo meal
- 1 teaspoon of salt
- 1/4 teaspoon oregano
- 1 egg (beaten)
- Grate onion and zucchini.
- Place zucchini in kitchen towel and squeeze to remove water.
- Place zucchini and onion in a bowl add all other ingredients.
- Mix well.
- Heat oil in a pan over medium high flame.
- Remove one tablespoon of zucchini mixture and shape into a flat circle.
- Place into pan and cook for 2 minutes on each side until crispy and golden brown.
Just in case you were interested. Here’s the book we were reading.