Romanian Zucchini Potato Latkes

From “Joan Nathan’s Holiday Cookbook”

2 pounds zucchini

Salt and pepper

Peel zucchini and grate all the way down to the seeds. Discard seeds. Squeeze out liquid.

Peel potatoes and grate into zucchini. Remove the liquid. (An easy way to do this is to put the potatoes and zucchini into a colander and squeeze.)

Grate onion and add to zucchini mixture. Add eggs, 1 teaspoon oil and matzo meal, starting with 1/2 cup and continuing to add more as necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.

In a large, heavy frying pan, heat a thin film of oil until almost smoking. Using a large, oiled tablespoon, spoon round portions of zucchini mixture into pan and brown on both sides. Serve hot with sour cream or applesauce.

Makes 18 large pancakes.

Per serving: 81 calories; 3 g fat (0.5 g saturated fat; 33 percent calories from fat); 12 g carbohydrates; 35 mg cholesterol; 46 mg sodium; 3 g protein; 1 g fiber.