Zucchini Latkes with Cheese

Anyone who knows me knows that the humble potato is my favorite food, so of course I am going to make potato latkes for Hanukkah!

But, ya know …. it’s a long, delicious holiday, so there’s time for zucchini latkes too. The recipe here includes cheese, because on Hanukkah I like to prepare food with cheese in honor of Judith, heroine of Hanukkah! You can read about it here.

Of course you can make these latkes without the cheese. They’re delicious either way.

Zucchini Latkes with Cheese

• 2 medium zucchini (10-12 ounces each)

• 1/2 teaspoon salt

• 1/2 cup chopped red onion

• 1/2 cup crumbled feta cheese

• 2 large eggs

• 1/2 cup plain bread crumbs, approximately (Matzo meal also fine)

• vegetable oil for frying

Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze the shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the onion, cheese and eggs and mix the ingredients. Add the bread crumbs and mix thoroughly. If the mixture seems too loose or soft, add another tablespoon or two (different bread crumbs absorb liquid/moisture differently). Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make latkes about 2-inches in diameter. Leave some space between each one. Cook for 2-3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with dairy sour cream or plain yogurt or mashed avocado.

Makes about 12

Airfried Fried Chicken vs. Traditional Fried Chicken

Airfried breaded chicken wings

Traditional fried breaded chicken wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

Fried BREADED Chicken Wings

• 12 chicken wings cut into sections

• 2/3 cup all purpose flour

• 3/4 teaspoon salt

• 3/4 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels. 

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings