Name: Zucchini and Chili Latkes (P) or (M)
Ingredients: 2 lg Russet potatoes, peeled and; Grated; 1 Anaheim chili, peeled,; Seeded and finely diced; 2 Zucchini, grated; 1/2 Onion, grated; 2 lg Eggs, beaten; 1/4 c Matzo meal; or all purpose Flour; Salt and pepper to taste; Vegetable oil for frying or; Schmaltz for frying

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Jewish	Nathan, Vegetables, Passover	12	3" pcakes

INGREDIENTS

2	lg	Russet potatoes, peeled and
		Grated
1		Anaheim chili, peeled,
		Seeded and finely diced
2		Zucchini, grated
1/2		Onion, grated
2	lg	Eggs, beaten
1/4	c	Matzo meal; or all purpose Flour
		Salt and pepper to taste
		Vegetable oil for frying or
		Schmaltz for frying

INSTRUCTIONS

Mix all together. Heat about 1/2 inch oil in a non stick skillet over
medium high heat.  Add the batter in 3 Tb dollops, flattening each with a
spatula.  Cook about 3 minutes until the first side is brown, then flip and
brown the other side. Transfer the pancakes to a cookie sheet and bake 350
for about 12-15 minutes or until cooked through and crisp.
Posted to JEWISH-FOOD digest V97 #321 by ELAINE  RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997

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