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Sharing Mountain Recipes
by Randi Lee Levin
I always believed that my mother made great latkes, until Nancy shared this recipe. These are so good and much tastier than Mom's, but please, when you get to heaven and see my mother, do not tell her that I have said this; she may become insulted and temporarily stop sending rainbows my way.
Serves 4-6


• 4 pounds potatoes
• 1 zucchini
• 1 sweet potato
• 10 garlic cloves
• 2 yellow onions, peeled and cut into wedges
• 1/2 cup matzo meal
• 1 teaspoon baking powder
• 3 eggs
• Salt and pepper to taste
• Vegetable oil for frying

Shred the potatoes, zucchini, sweet potato, garlic, and onions together in a food processor.

2. Add the matzo meal, baking powder and eggs to the vegetables to form the latke mix.

Fill a large skillet about 1/4-inch of oil and heat over medium high.

4. Take a handful of the latke mix and squeeze out any excess juice into a bowl or sink. Shape into a semi-flat round and place in frying pan. Repeat with the remaining mixture, but do not overcrowd the pan. You may need to add more oil to the pan.

5. Fry the latkes on each side until they are crisp and golden brown, remove from the pan and drain them for a second or two on a paper towel-lined plate and serve hot with applesauce, maple syrup, sour cream and/or ketchup.

Hint: This is a large batch. Store leftovers in the refrigerator or wrap tightly in foil, then place in a freezer-safe baggie and freeze.

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