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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you're allergic to potatoes (or just don't like them) here is a colorful and tasty rendition for Hanukkah time or anytime throughout the year. Finish with the traditional sour cream if you like. Serve hot as either a main dish or side tonight ... stuff one into a pita for a quick lunch tomorrow. Ingredients:
3 eggs, beaten |
2 medium zucchini, shredded |
2 large yellow squash, shredded |
1 cup carrot, shredded |
1 large onion, shredded |
1/2 teaspoon salt |
pepper |
3/4 cup matzo meal |
1/2 cup frying oil |
Directions:
1. Combine all ingredients (except oil). Mixture should be thick enough to hold its shape. Add more matzoh meal if needed.
2. Drop by tablespoonfuls into very hot oil. Flatten slightly with the back of the spoon.
3. Fry until golden. Drain on paper towels.
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