Colorful Vegetable Latkes
4 large baking potatoes (or equivalent amount of Yukon Gold
potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper
Grate the potatoes and onions using the grating disk of the food
processor. Do not process with the standard blade or in a blender.
Place a colander large enough to hold the grated potato-onion
mixture over a pot or bowl. Remove the grated potato-onion mixture
from the food processor bowl and put in the colander. Let stand for
five minutes.
Press down on the mixture to hasten the draining process. Repeat
this pressing step two-three more times at five minute intervals.
The ingredients will be ready when the mixture no longer squishes
when pressed (in approximately 15 minutes).
Repeat the grating procedure with the zucchini. Place zucchini
shreds in their own colander over a bowl to catch the liquid. Let
stand five minutes. Sprinkle liberally with salt and toss well.
After five minutes, press down on the mixture to hasten the draining
process. Repeat this pressing step until the mixture no longer
squishes. For added insurance, place the zucchini shreds on a stack
of paper towels and blot up any residual moisture.
Grate the carrots.
Combine the shredded and drained potatoes, onion, zucchini with the
grated carrots. Add the egg and mix well.
Add the matzah meal a little bit at a time until the mixture just
starts to dry out.
Carefully, pour the liquid out of the bowl/pot which was placed
under the colander for the potatoes and onions. At the bottom of the
bowl, you will find a thick, starchy paste (potato starch). Scrape
this paste out of the bowl and add to the potato-carrot-onion-egg
mixture, blending well.
Drop by the spoonful into hot oil and fry until golden and crisp on
both sides. Drain on paper towels.
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