Vegetable Latkes

By 1For_Him

Ingredients

• 2 1/2 cups shredded zucchini (2 large)
• 1 cup shredded potato
• 1 cup shredded carrot
• 1/2 cup shredded onion
• 3 eggs
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/8 tsp pepper
• 3/4 cup matzo meal
• 1/4 cup vegetable oil for frying
• sour cream or applesauce for topping

Details

Servings 12

Preparation

Step 1

Shred the vegetables in a food processor with a shredding blade or use hand grater. In medium bowl, whisk the eggs, then add the vegetables, parsley, salt, and pepper. Stir in matzo meal.

Working with 1-2 T of the mixture at a time, shape latkes into very flat, 2-3-inch patties; place on platter. Refrigerate for at least 15 minutes.

In a shallow pan, heat oil until simmering. Fry pancakes until golden brown, 2-3 minutes per side. Drain on paper towels. Serve immediately or freeze and reheat in oven.