Recipe courtesy of Betty the Caterer

Potato and Zucchini Latkes with Apple Sauce

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 2 dozen appetizers
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with prepared applesauce for dipping.