Zucchini Latkes

Don't know what to do with the plentiful monster zucchinis from your garden? Make zucchini latkes! The only thing unhealthy is the oil; besides that it's all veggie! An old friend taught me how to make these the authentic Jewish way, and though they look like Emerald City pancakes you would never know they were made from a squash.

2 good sized zucchinis
1 cup flour
2 eggs
1 TBSP salt
1/2 cup oil

Wash zucchinis and cut off ends. Don't peel! Grate them in the small size part of a cheese grater. Take a handful and squeeze all the water out over the sink. Once it's all squeezed, take your clumps and put them in a bowl. This is important. If you want it to taste authentic, you have to mix with your fingers, not a spoon. Mix in the eggs, salt, and flour. The mixture should taste really salty, so if a tablespoon of salt isn't enough, don't be afraid to add more! Since all zucchini sizes are different, you might need more or less flour. Just make a nice paste that isn't runny, but isn't stuff. It'll fall off your fingers in big clumps.

Set oil on medium and test the oil with a pinch of mixture. Cook them about a minute on either side, but you can do longer if it's still doughy inside. Pick up with your fingers and eat! Serve with and dip into: Applesauce for a more natural flavor, or sour cream for a fattening and delicious taste!

Yield: about 9 small cakes