Zucchini and Chile Latkes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This comes from Jewish Cooking in America by Joan Nathan Ingredients:
2 large russet potatoes, peeled and grated |
1 anaheim chili, peeled,seeded and finely diced |
2 zucchini, grated |
1/2 onion, grated |
2 large eggs, beaten |
1/4 cup matzo meal or 1/4 cup all-purpose flour |
salt and pepper |
vegetable oil (for frying) |
Directions:
1. Mix all together.
2. Heat about 1/2- inch oil in a non stick skillet over medium high heat.
3. Add the batter in 3 Tb dollops, flattening each with a spatula.
4. Cook about 3 minutes until the first side is brown, then flip and brown the other side.
5. Transfer the pancakes to a cookie sheet and bake at 350 degrees F for about 12-15 minutes or until cooked through and crisp.
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