Crispy Zucchini & Potato Skillet Cakes
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Ingredients
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Directions
1) Grate the zucchini, potato, and onion into long, thin strands on the large holes of a box grater or with the shredding disc of a food processor. Transfer into a colander and let drain for 3 minutes. Press the vegetables to extract as much liquid as possible and let drain for another 2 minutes. Pick up the vegetables in small handfuls, squeeze out as much liquid as possible and then transfer into a large bowl. Stir in the crackers, egg, salt, and pepper.
2) Pour oil to a depth of 1/4 inch into a large, heavy skillet (preferably cast-iron) and heat over medium-high heat until shimmering hot. Cover a wire rack with several layers of paper towels and keep near the stove to drain the cakes. (See page 106 for tips on pan-frying.)
3) Working in batches of 4 or 5 cakes at a time, spoon rounded tablespoons of the vegetable mixture into the skillet and gently flatten the mound into a cake that is about 1/2-inch thick in the center. Cook the cakes until the edges are golden brown and they are set in the center, about 2 minutes, then flip them over. (If they bend in the center when you try to turn them, they’re not ready.) Brown the other side, about 2 minutes more. Transfer the cakes to the paper towels to drain. Add a little more oil to the skillet between batches if needed.
4) Sprinkle the hot cakes with a little more salt and serve hot.
* These little cakes are as crisp as chips on the edges with slightly creamy centers, just like good latkes. They make a great side dish, but they also make a lovely little appetizer when topped with sour cream and caviar or smoked fish, or with something zesty like Tomato Jam.
1) Grate the zucchini, potato, and onion into long, thin strands on the large holes of a box grater or with the shredding disc of a food processor. Transfer into a colander and let drain for 3 minutes. Press the vegetables to extract as much liquid as possible and let drain for another 2 minutes. Pick up the vegetables in small handfuls, squeeze out as much liquid as possible and then transfer into a large bowl. Stir in the crackers, egg, salt, and pepper.
2) Pour oil to a depth of 1/4 inch into a large, heavy skillet (preferably cast-iron) and heat over medium-high heat until shimmering hot. Cover a wire rack with several layers of paper towels and keep near the stove to drain the cakes. (See page 106 for tips on pan-frying.)
3) Working in batches of 4 or 5 cakes at a time, spoon rounded tablespoons of the vegetable mixture into the skillet and gently flatten the mound into a cake that is about 1/2-inch thick in the center. Cook the cakes until the edges are golden brown and they are set in the center, about 2 minutes, then flip them over. (If they bend in the center when you try to turn them, they’re not ready.) Brown the other side, about 2 minutes more. Transfer the cakes to the paper towels to drain. Add a little more oil to the skillet between batches if needed.
4) Sprinkle the hot cakes with a little more salt and serve hot.
* These little cakes are as crisp as chips on the edges with slightly creamy centers, just like good latkes. They make a great side dish, but they also make a lovely little appetizer when topped with sour cream and caviar or smoked fish, or with something zesty like Tomato Jam.