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LATKES, VEGETABLE FETA LATKES

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Surprise your party guests with these crisp vegetable-potato pancakes spiked with the tangy taste of feta cheese.
Dairy
Yield. 10 To 12 Latkes


Ingredients
• 2 1/2 cups grated zucchini
• 1 cup peeled and shredded potatoes
• 1 cup peeled and shredded carrots
• Salt to taste
• 3 large eggs, slightly beaten
• 1/2 teaspoon pepper
• 3/4 cup flour (use 1/2 cup matzoh meal for Passover)
• 1/2 cup chopped fresh parsley or dill
• 3/4 cup crumbled feta cheese
• Vegetable oil for frying


Directions
1.
Place zucchini, potatoes and carrots in colander, sprinkle with 1/2 teaspoon salt and drain 15 minutes. Squeeze out excess liquid and place in bowl.

2. Add eggs, salt and pepper. Stir in flour or matzoh meal, parsley or dill and feta.

3. Heat oil in large skillet. Drop mixture by spoonfuls and fry on both sides until golden brown Drain on paper towels.

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