Zucchini Latkes
Go the healthy route with Hanukkah latkes made of zucchini instead of potatoes. Hanukkah is meant for oil use, not for gaining weight! Now you can use oil and something easier on the stomach with this zucchini latkes recipe. Enjoy! For Israeli wine to go with your healthy zucchini latkes, click here


· 3 pounds zucchini
· 1 1/3 cups plain fine dry bread crumbs
· 2 large eggs, lightly beaten
· 1/2 teaspoon dried marjoram
· About 1 cup vegetable oil for frying


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

Preheat oven to 200°F. 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. 

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