"Janet" > wrote in message
...
> Ellen K. wrote:
>> "W. Baker" > wrote in message
>> ...
>>> Janet > wrote:
>>>> This topic is making me yearn for the Kosher dairy restaurant on
>>>> Fifth Avenue near a former office of mine in Manhattan. Their
>>>> blintzes, especially the potato ones, were to die for. Of course
>>>> now I couldn't eat them anyway...
>>>
>>> Get ready to not et potato latkes. channukah starts Wed. night:-) You
>>> could , of course, try some zuchinni ones:-)
>>>
>>> Wendy
>>>
>>
>> I always made zucchini latkes with part potato, part zucchini.
>>
>> Do you think something like latkes would come out with only eggs,
>> zucchini, onion, salt and pepper?
>>
>> BTW, even worse, the Sephardim eat DONUTS for Chanukah, no good
>> substitutes there. The Moroccan ones are called sfenj.
>
> Possibly, but since the zucchini has no starch to bind things together
> you'd have to experiment with the amount of egg. One thing that you would
> *definitely* have to do is coarsely grate the zucchini, then toss it with
> kosher salt in a colander and let the liquid drain for 1/2 hour. To reduce
> the saltiness, rinse it briefly with cold water and squeeze the liquid out
> with your hands.

Well, I'm gonna look for chickpea flour which I imagine might be ok since I
can eat chickpeas... but IAC I think if I don't mind them coming out not
exactly like latkes it would even be ok without. I don't deepfry them
anyway (I know, I know, latkes are SUPPOSED to be fried...), so as long as
the pan is hot when I put the batter in they should form and be able to be
turned without breaking.