| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Zucchini-Potato Latkes

8 potatoes
2 zucchini squash
2 onions
3 large eggs
1/4 cup all purpose flour or use 1/4 cup breadcrumbs or use 1/4 cup matzah meal
Salt and white pepper to taste
1/8 cup canola oil (enough to cover bottom of frying pan)

1. Peel the potatoes, and set in a bowl of cold water.
2. Grate the zucchini, pressing out the excess liquid.
3. Grate the onions and potatoes alternately, starting with the onions, to keep the potatoes from discoloring. Press out as much liquid as possible and reserve the starchy sediment, returning it to the potato mixture. Fold in the zucchini. Blend the vegetable mixture with the eggs, flour, salt and white pepper.
4. Cover the bottom of a frying pan with oil. Drop batter by the tablespoonful for each latke into the pan and fry, turning once. Drain the golden brown latkes on paper towels.
5. Serve with applesauce and sour cream or yogurt and sugar.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.