Recipe courtesy of Betty the Caterer
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
2 dozen appetizers

Ingredients

Directions

Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes.

Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper.

In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.

Serve with prepared applesauce for dipping.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Potato Latkes

Recipe courtesy of Michele Urvater

Potato Latkes

Recipe courtesy of Ina Garten

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Potato Casserole

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Potato Hash

Recipe courtesy of Ree Drummond

Zucchini Enchiladas

Recipe courtesy of Food Network Kitchen

Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword