Guest guest Posted November 10, 1999 Report Share Posted November 10, 1999 * Exported from MasterCook * Potato-Vegetable Latkes Recipe By : " The Children's Jewish Holiday Kitchen " by Joan Nathan Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes 2 large carrots 2 medium-sized zucchini 1 large onion 3 eggs -- beaten 1/2 teaspoon salt 1/8 teaspoon pepper 3/4 matzo meal Vegetable oil for frying Peel potatoes and carrots. Put potatoes in cold water. This is a perfect way to teach your child how to use the food processor. Depending on age, keep a good watch on your child. Use the steel blade or shredding blade to grate the zucchini, potatoes, carrots and onion. Show the child how to use the pulse button or turn the machine on and off frequently so the vegetables don't turn into a soupy puree. (Vegetables can also be grated 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 to 2 tablespoons of mixture for each. Fry the latkes, a few at a time, in 1 to 2 tablespoons of hot oil for 1 1/2 minutes per side. Add oil as necessary. Drain on paper towels. Serve with applesauce. Makes 24 to 36 latkes, depending on size. Note: If desired, fry latkes ahead of time and drain on paper towels for 1 to 2 hours at room temperature. Reheat on an ungreased baking sheet in a 350-degree oven for 8 to 10 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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