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Vegetable Latkes


Make up two batches of latkes - one using zucchini and the other carrots - to ensure a colorful platter and enough for your entire family.


  • 2 medium zucchini (6 ounces) or 4 medium carrots, thinly sliced
  • 1 egg
  • 3 tablespoons matzo meal
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking oil


  1. Place zucchini or carrots in a steamer basket and steam over boiling water until very tender (about 8 minutes for zucchini and about 15 minutes for carrots). Drain; mash with a potato masher.
  2. Beat egg in a medium bowl; stir in mashed zucchini or carrots, matzo meal, salt and pepper.
  3. Heat a lightly oiled skillet or griddle over medium heat. Add the vegetable mixture, a rounded tablespoon at a time, spreading each mound into a 2 1/2-inch circle. Cook about 4 minutes or until golden, turning once.
  4. Keep cooked latkes warm in the oven while frying the next batch.

Yield: 10 latkes, 5 side-dish servings

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