Ingredients
-
1
-
1
-
2
-
2
-
3
-
1
-
1
-
2
-
1
-
1/2
-
1/2
-
1/2
-
-
-
Directions
Herbed White Bean and Zucchini Latkes,From “Everyday Cooking for the Jewish Home” by Ethel G. Hofman,From “Everyday Cooking for the Jewish Home” by Ethel G. Hofman
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Steps
|
1
Done
|
Sprinkle Zucchini Lightly With Salt and Drain in Colander For 5 Minutes. |
|
2
Done
|
Rinse Well, and Squeeze in Paper Towels to Remove All Excess Water. |
|
3
Done
|
Saute Zucchini With Onion in Butter Until Limp but not Browned. |
|
4
Done
|
in a Food Processor Sprinkle Bread With Heavy Cream. |
|
5
Done
|
Add Garlic, Beans, Eggs, Cilantro, Thyme, Chervil, Basil and Blend Until Combined. |
|
6
Done
|
Fold in Sauteed Zucchini. |
|
7
Done
|
Drop by Heaping Tablespoons Full in a Slightly Oiled Non-Stick Pan and Fry For 4 Minutes Per Side Over Medium Heat, or Until Golden Brown. |
