Potato And Zucchini Latkes With Apple Sauce
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Shredded Carrots1 cup
Zucchini (shredded)1 cup
Onion (minced)1 cup
Matzoh Meal2 cups
Whole Egg1
SaltDirections:
1
Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander
2
Wrap potatoes in paper towels and squeeze out excess moisture
3
Add the carrots, zucchini, onion and matzoh meal to the potatoes
4
Whip eggs with a whisk, until frothy
5
Add the egg mixture, a little at a time, to the potatoes until mixture is bound
6
Potato and vegetable mixture should be firm (versus runny)
7
Season with salt and pepper
8
In small skillet, heat the vegetable oil over medium high heat
9
Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown
10
Serve with prepared applesauce for dipping