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zucchini latkes with red pepper jelly


this was served at a posh hanukkah bash, given by rachel klein. a lovely recipe with exciting flavor combinations.


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  1. Halve the zucchini crosswise
  2. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor
  3. Discard the center
  4. Grate the potato and onion
  5. Transfer the zucchini
  6. Potato and onion to a colander and squeeze dry
  7. Let stand for 2 minutes
  8. Then squeeze again
  9. Move the veg
  10. Mixture to a large bowl
  11. Add the matzo meal
  12. Egg
  13. Lemon juice
  14. Salt and pepper and stir to mix
  15. In a medium skillet
  16. Heat 2 tbls
  17. Of veg
  18. Oil until shimmering
  19. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon
  20. Cook the latkes over medium high heat until the edges are golden
  21. About 2 minutes
  22. Flip and cook until golden on the bottom
  23. About 1 minute
  24. Drain on paper towels
  25. Repeat with the remaining zucchini mixture
  26. Adding more oil to the skillet as needed
  27. Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly
  28. Sprinkle with the scallion greens
  29. Serve warm
  30. At the bash
  31. Rachel added thin slices of smoked trout on top of the pepper jelly
  32. You may do this if you wish
  33. Use 3 oz
  34. Of smoked trout
  35. Coarsely chopped

Step 24

Total Time in Minute 31

Ingredients Count 12

cooking zucchini latkes with red pepper jelly

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Baking potato


Matzo meal


Fresh lemon juice


Fresh ground black pepper

Vegetable oil

Sour cream

Red pepper jelly


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