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Vegetable Latkes III (D/P, KLP)
Source: Seen on KWGN-TV Denver, Colorado
Yield: 16 latkes

1 medium Idaho potato, peeled
1 tsp. lemon juice
4 medium zucchini, unpeeled
1 medium carrot, peeled
1 medium Spanish yellow onion
2 medium cauliflowerettes
2 eggs, lightly beaten
1/4 cup matzo meal or bread flour
Salt and pepper to taste
2 cups vegetable oil

Coarsely grate potato, zucchini, carrot, and onion. Finely mince cauliflower. Mix all vegetables together and squeeze excess moisture using a clean towel.

Mix eggs with vegetables and sprinkle on flour or matzo. Season to taste with salt and pepper and mix well.

Working in small batches, drop a scant quarter cup mixture for each latke into hot oil, making sure not to overcrowd the pan.

Fry the latkes about 2 to 3 minutes per side, turning once, until golden brown and crisp on the outside. Transfer potato pancakes with a slotted spoon to paper towels to drain. Repeat as necessary and add more oil as necessary. Sprinkle latkes with salt and serve with sour cream.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A