Courgette Latkes

Ingredients for Courgette Latkes

• 1.4kg courgette

• 325ml plain fine dry bread crumbs

• 2 large eggs, lightly beaten

• 1/2 teaspoons dried marjoram

• About 240ml vegetable oil for frying

• Accompaniment: soured cream

• Equipment: a deep-fat thermometer

How to make Courgette Latkes

Grate courgette using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.

Squeeze courgette in batches in a kitchen towel to remove as much liquid as possible. Transfer courgette to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

Preheat oven to 93°C.

Heat 80ml oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.