Lunch: Romanian Zucchini Potato Latkes

These fried vegetable pancakes are a twist on the traditional latke served during Hanukkah, the joyous festival of lights. Excerpted from Joan Nathan's Jewish Holiday Cookbook by Joan Nathan, copyright © 1987 by Joan Nathan. Reprinted with permission by S

Ingredients

2 lb. zucchini
2 large russet or baking potatoes
1 medium onion
3 large eggs
vegetable oil
3/4 c. matzah meal
salt and pepper

Instructions

Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
Peel the potatoes and grate into the zucchini. As in the previous recipe, remove the liquid. This is important!
Grate the onion and add to the zucchini mixture. Add the eggs, 1 teaspoon of oil, and the matzah meal, starting with 1/2 cup meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
In a large, heavy frying pan, heat a thin film of oil until almost smoking. Using a large oiled tablespoon, spoon round portions of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.

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