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Vegetable Latkes - pareve
2-1/2 cups peeled, shredded zucchini (about 2 medium-sized)
1 cup shredded potato (about 2 medium-sized)
1 cup shredded carrot (about 2 medium-sized)
1/2 cup snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup matzah meal
1. Drain all vegetables in a colander, then place in a cheesecloth
or tea towel and wring out all moisture.
2. In a large bowl, whisk eggs lightly and add vegetables, salt and
pepper. Stir in matzah meal.
3. Shape vegetable mixture into small cakes, using 1 to 2
tablespoons of mixture for each.
4. Fry a few at a time in a hot, lightly oiled skillet, about 2
minutes on each side. Oil skillet before frying each new batch.
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