| VEGETABLE-POTATO LATKES |
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By Chef Karyn Anastasio (The Chefs Table- New York, NY)2 large potatoes 2 large carrots 2 medium zucchini 1 large onion 3 eggs (beaten) 1 teaspoon salt 1/2 teaspoon pepper CRISCO Vegetable Oil for frying 3/4 cup matzo meal Peel the potatoes and carrots. Put the potatoes in cold water to prevent discoloring. Grate the zucchini, potatoes, onion, and carrots with a food processor or by hand with an aluminum grater. In a bowl, mix together grated vegetables, beaten eggs, salt, and pepper. Stir in the matzo meal. Shape the batter into pancakes, using 1 to 2 tablespoons mixture for each. Fry latkes, a few at a time, in 1 to 2 tablespoons hot oil for 1-1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve latkes hot with applesauce, sour cream, or caviar. |
