Zucchini and chili latkes (p) or (m)

12 3\" pcakes

Ingredients

Quantity Ingredient
2 larges Russet potatoes, peeled and
Grated
1 Anaheim chili, peeled,
Seeded and finely diced
2 Zucchini, grated
½ Onion, grated
2 larges Eggs, beaten
¼ cup Matzo meal; or all purpose Flour
Salt and pepper to taste
Vegetable oil for frying or
Schmaltz for frying

Directions

Mix all together. Heat about ½ inch oil in a non stick skillet over medium high heat. Add the batter in 3 Tb 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 350 for about 12-15 minutes or until cooked through and crisp.

Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@...) on Dec 8, 1997

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