It is fun to serve different kinds of mini latkes as appetizers, and this recipe is an old favorite. The original recipe came from an early 80’s cookbook called Cooking with Cornelius. Cornelius O’Donell worked for Corning Glass and developed recipes for use in Corningware. I’ve changed around the recipe a bit, leaving out the 2 Tbl. mayonnaise, using oil instead of butter for frying and changing some other things probably over the years.
Adapted from Zucchini Pancake recipe from Cooking with Cornelius. The original serving suggestion was serving these silver-dollar sized fritters with tomato sauce and some sour cream and chives.
8 ounces zucchini, shredded and squeezed dry (a medium sized zucchini is about 6 ounces)
2 Tbl. minced onion (important but not critical–I left it out last time and the latkes were still good)
4 Tbl. Parmesan cheese
4 Tbl. flour
1/4 tsp. oregano
salt, pepper, to taste
Combine all ingredients. Heat 1/8″ of oil in heavy large pot or pan (cast iron is best, I’ve found). Spoon blobs of batter into the oil once it is good and hot. Flip over latkes when they are golden brown on the bottom (be patient), and then cook on the other side until golden. Drain on paper towels and serve.
Yield: I don’t know the actual yield because these get eaten as I make them. I find it prudent to make them quite small, appetizer size, rather than large. They taste better and go further this way. You can freeze ahead and reheat in the oven.
Bonus: here is another one of Cornelius’s zucchini recipes, this one called for breading and oven baking from back in the day when fried zucchini was a very trendy bar food.