![Zucchini Latkes with Red Pepper Jelly and Smoked Trout](https://cdn.statically.io/img/www.foodandwine.com/thmb/aECPKM-520YD1KVesKTih-qkyeI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/zucchini-latkes-with-red-pepper-jelly-and-smoked-trout-xl-r-200512-54bef11e56c547bea48cebbf27790927.jpg)
Rachel Klein turned the zucchini fritters her mother used to make for the Jewish holidays into these creative zucchini-potato latkes. Using zucchini and potatoes to make these latkes keeps them light in texture. Grating the zucchini, potato, and onion in a food processor makes this recipe a breeze. These latkes are especially nice with their toppings of red pepper jelly and smoked trout, but are also lovely topped with sour cream, pesto, or harissa.
Ingredients
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1 pound medium zucchini
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1 large baking potato (3/4 pound), peeled
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1 small onion (4 ounces), peeled
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1/2 cup matzo meal
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1 large egg, lightly beaten
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1 teaspoon fresh lemon juice
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1 1/2 teaspoons salt
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1/2 teaspoon freshly ground pepper
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Vegetable oil, for frying
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1/2 cup sour cream
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1/2 cup red pepper jelly
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3 ounces skinless smoked trout fillet, coarsely chopped
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2 ounces golden trout roe (see Note)
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3 scallions, green parts only, thinly sliced
Directions
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Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
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In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
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Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm.
Make Ahead
The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.
Notes
Golden trout roe is available at specialty food stores.