Post by chief_cook2 on Nov 19, 2002 20:00:49 GMT -6
2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 tsp salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
Place the zucchini, potato and carrots in a colander. Place paper
towels or a cheesecloth over the top and squeeze out as much moisture
as possible. Sprinkle salt over the vegetables and let them drain for
15 minutes. Squeeze vegetable again in paper towels.
In a large mixing bowl, combine eggs, vegetables, salt, and pepper.
Mix well. Stir in matzo meal or flour, parsley, and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture,
formed into pancake-sized cakes, in hot oil and fry until golden brown
on both sides. (Cook two to three minutes per side). Add more oil as
needed to keep cakes frying up well. Drain fried latkes on paper
towels.
Makes 8 to 12 latkes.
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 tsp salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
Place the zucchini, potato and carrots in a colander. Place paper
towels or a cheesecloth over the top and squeeze out as much moisture
as possible. Sprinkle salt over the vegetables and let them drain for
15 minutes. Squeeze vegetable again in paper towels.
In a large mixing bowl, combine eggs, vegetables, salt, and pepper.
Mix well. Stir in matzo meal or flour, parsley, and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture,
formed into pancake-sized cakes, in hot oil and fry until golden brown
on both sides. (Cook two to three minutes per side). Add more oil as
needed to keep cakes frying up well. Drain fried latkes on paper
towels.
Makes 8 to 12 latkes.