Zucchini Latkes With Parmesan, Pine Nuts, and Basil

Name: Zucchini Latkes With Parmesan, Pine Nuts, and Basil
Ingredients: 1 1/2 pounds zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded); 4 1/2 cups chopped onion (from approximately 5 medium onions); 1 pound russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded); 3/4 cup loosely packed grated Parmesan cheese; 3 tablespoons finely chopped basil leaves; 1 tablespoon freshly grated lemon zest from 1 lemon; 3 tablespoons pine nuts; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 3 large eggs; 3/4 cup matzo meal, plus more as needed (see note above); Canola or peanut oil, for frying; Applesauce and sour cream, for serving

Zucchini Latkes With Parmesan, Pine Nuts, and Basil was pinched from <a href="http://www.seriouseats.com/recipes/2014/12/zucchini-hanukkah-latkes-parmesan-pine-nuts-basil-lemon-zest-recipe.html" target="_blank">www.seriouseats.com.</a>

"Zucchini latkes get a pesto-inspired twist with lemon zest, Parmesan cheese, pine nuts, and basil. [Photograph: Vicky Wasik] Zucchini make a great latke base, but they also have a very delicate flavor that can easily be overwhelmed. Chopped basil and lemon zest help that light, grassy quality shine, while pine nuts and Parmesan cheese give it a pesto-inspired twist. These latkes are especially tender and refreshingly light. Why this recipe works: * Squeezing the patty mixture in cheesecloth helps eliminate excess moisture, making results more consistent and helping latkes brown more efficiently. * Shredding ingredients in a food processor ensures a hearty, consistent size and shape for the latkes. Note: The exact amount of matzo meal needed will depend on exactly how moist your vegetables are. Start with the suggested amount, then add more if needed, working one tablespoon at a time until patties can be formed that stick together in your hands...."

INGREDIENTS

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1 1/2 pounds zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded)

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4 1/2 cups chopped onion (from approximately 5 medium onions)

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1 pound russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)

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3/4 cup loosely packed grated Parmesan cheese

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3 tablespoons finely chopped basil leaves

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1 tablespoon freshly grated lemon zest from 1 lemon

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3 tablespoons pine nuts

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1 tablespoon kosher salt

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1 tablespoon freshly ground black pepper

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3 large eggs

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3/4 cup matzo meal, plus more as needed (see note above)

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Canola or peanut oil, for frying

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Applesauce and sour cream, for serving

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