Potato and Zucchini Latkes with Apple Sauce

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
2 dozen appetizers

Ingredients
  • 3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated)
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup minced onion
  • 1/2 cup matzoh meal
  • 2 cups whole eggs
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • Apple sauce, for dipping
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.


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    This recipe is featured in:

    The Best Hanukkah Recipes