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