Potato-Vegetable Latkes

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Title: Potato-Vegetable Latkes
Categories: Miamiherald, Vegetables, Ethnic, Jewish
Yield: 24 -36 latkes

----------------FORMATTED BY LISA CRAWFORD----------------
2 lg Potatoes
2 lg Carrots
2 md Zucchini
1 lg Onion
3 Eggs; beaten
1/2 ts Salt
1/8 ts Pepper
3/4 c Matzo meal
Vegetable oil for frying

Peel the potaotes and carrots. Put the potaotes in
cold water. Grate the zucchini, potatoes, onions and
carrots with a food processor or by hand with an
aluminum grater. In a bowl, mix together grated
vegetables, beaten eggs, salt and pepper. Stir in the
matzo meal. Shape the batter into pancakes, using 1-2
tablespoons mixture for each. Fry latkes, a few at a
time, in 1-2 tablespoons hot oil for 1 1/2 minutes
per side. Add additional oil as necessary. Drainon
paper towels. Serve with hot apple sauce.

Nutritional info per latke w/o oil: 47 cal; 2g pro, 8g
carb, 1g fat (14%), 1g fiber, 27mg chol, 56mg sodium

Source: Miami Herald, 12/14/95

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