Zucchini Latkes (Gourmet)

blucoat's Note:

A great Hanukkah alternative from this month's Gourmet Magazine (Dec. 2008). These are very simple to prepare and lighter than the traditional potato latkah. The more liquid you squeeze out of the zucchini, the better. Serve with sour cream.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 36 latkes

• 3 lbs zucchini
• 1 1⁄3; cups plain fine dry breadcrumbs
• 2 large eggs , lightly beaten
• ½ teaspoon dried marjoram (or you can use rosemary and thyme)
• 1 cup vegetable oil (for frying)

Directions:

1. Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
2. 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 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 200°F.
4. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-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.