This is a pre-food processor recipe. The fine shredding blade or the steel knife with careful on-off control can be used to mechanize the recipe. Makes about 12 three-to-four-inch pancakes, serving four to six.
Esther Leavitt’s Zucchini Pancakes
1 1/2 lbs. zucchini
1 medium onion
2/3 cup matzoh meal or cracker crumbs
2 eggs
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper
Pinch of nutmeg
Peanut oil for frying
Sour cream or freshly grated parmesan cheese
Grate zucchini. Place grated zucchini in a fine-mesh strainer and press out all excess fluid. Put zucchini into a bowl. Grate onion and add to zucchini. Stir in matzoh meal and beat in the eggs, one at a time. Add salt, pepper and nutmeg.
Pour oil to a depth of about one-quarter inch in a large skillet and heat. When the oil is quite hot (but not smoking) form pancakes with about two tablespoons batter for each, flattening them in the pan until they are three to four inches in diameter.
Turn pancakes to brown on both sides (add more oil as you need it), drain on absorbent paper, sprinkle lightly with salt and serve, either with sour cream on the side or sprinkled with freshly grated parmesan cheese.
