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Zucchini-Chili Latkes (P, KLP, TNT)
Source: "Jewish Cooking in America," by Joan Nathan
Serves: 4 (3 pancakes each)

2 large russet potatoes, peeled and grated
1 Anaheim chili, peeled, seeded and finely diced
2 zucchini, grated
1/2 onion, grated
2 large eggs, beaten
1/4 cup matzo meal, (or all-purpose flour for during the year)
salt and pepper to taste
vegetable oil or schmaltz for frying

Mix all together.

Heat about 1/2" oil in a non-stick skillet over medium high heat. Add the batter in 3 tablespoon dollops, flattening each with a spatula.

Cook about 3 minutes until the first side is brown, then flip and brown the other side. Transfer the pancakes to a cookie sheet and bake at 350°F for about 12-15 minutes or until cooked through and crisp.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A