Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　Add a little color to the Festival of Lights with zucchini pancakes that shine green. Lighter than potato latkes, they're the Mediterranean cousins who've traveled north to visit family in eastern Europe.

　　

Ingredients

Makes about 36 latkes

　　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

　　Accompaniment: sour cream

　　Equipment: a deep-fat thermometer

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

Preheat oven to 200°F.

　　

Step 4

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.