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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Noodle Kugel

Recipe courtesy of Dave Lieberman

Zucchini Ribbon Pasta

Recipe courtesy of Ellie Krieger

Zucchini Pancakes

Recipe courtesy of Ina Garten

Zucchini Parmesan

Recipe courtesy of Food Network Kitchen

Stuffed Young Zucchini

Recipe courtesy of Rachael Ray

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Sweet and Sour Braised Brisket

Recipe courtesy of Dave Lieberman

The Ultimate Braised Brisket

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.