Zucchini don’t have as much starch as potatoes, but they do make great latkes. This recipe from New York chef Julian Medina makes tender fritters with a delicate zucchini bite. “The sauces are where I really add the Mexican flavors,” Medina says of the horseradish crema, chipotle-honey, and apple tomatillo salsa that get served on the side.
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For the Tomatillo-Apple Salsa:
- 5 tomatillos, husks removed, rinsed
- 2 tart green apples, cored and roughly chopped
- 1 jalapeño, stemmed, seeded, and roughly chopped
- 3 cilantro sprigs
- 1⁄4 large yellow onion, roughly chopped
- 2 tbsp. agave nectar
- kosher salt
For the Zucchini Latkes:
- 2 1⁄2 lb. zucchini, trimmed
- 1⁄2 cup matzo meal
- 2 large eggs
- 1⁄4 large yellow onion, grated
- 1 tbsp. kosher salt
- 1⁄4 cup vegetable oil
- For the Tomatillo-Apple Salsa: In a food processor or blender, pulse all the ingredients together until slightly chunky and season with salt.
- For the Zuchini Latkes: Grate the zucchini into a medium bowl lined with a kitchen towel, then squeeze the towel to release the zucchini juices; discard liquid. Return the zucchini to the bowl and stir in the matzo meal, eggs, onion, and salt and mix until evenly combined.
- Heat the oil in a medium skillet over medium-high. Add 6 separate tablespoons of the zucchini mixture into the skillet and fry the latkes, turning once, until golden brown on both sides, 3 to 4 minutes. Using a spatula, transfer the latkes to paper towels to absorb the excess oil, season with salt, and serve while hot with the tomatillo-apple salsa.