ZUCCHINI Latkes with FRESH TARRAGON - xp

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ZUCCHINI Latkes with FRESH TARRAGON

2 small zucchini, shredded

1 <?xml:namespace prefix = st1 ns = " urn:schemas-microsoft-com:office:smarttags "

/>Yukon gold potato, shredded

1 egg

1/4 cup milk

6 tablespoons flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

2 tablespoons snipped tarragon leaves

2 to 2 1/2 tablespoons oil

2 to 2/12 tablespoons butter

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1. Wrap zucchini and potato in cloth towel to absorb as much moisture as

possible.

2. Mix egg, milk, flour, baking power, salt, nutmeg and pepper in 1 quart bowl

with wooden spoon until smooth.

3. Unwrap zucchini and potato. Add zucchini, potato and tarragon to egg mixture.

Stir until well mixed.

4. Heat 1/2 tablespoon oil and 1/2 tablespoon butter in 12-inc nonstick skillet

over medium heat.

5. When hot, spoon batter 1 tablespoon at a time into skillet without crowing,

spreading slightly with back of spoon, and cook until golden brown, about 3

minutes.

6. Turn and brown other side, about 3 minutes. Add additional oil and butter to

skillet as needed to cook remaining pancakes.

7. Keep pancakes warm in single layer on baking sheet at 200 degrees while

making remaining pancakes. Serve hot.

 

 

Yield: 24 pancakes (2- 1/2 diameter)

Source: Los Angeles Times 6/24/98 by Abby Mandel

Harriet Neal (queenbe) for : www.jewish-food.org

MC format by Chupa Babi: 12.27.05

 

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