Name: Latkes
Ingredients: 2 Zucchini, about 1/2 lb. each, grated; 2 Beaten eggs; 2 tb Mayonnaise; 2 tb Finely chopped onion; 1/4 c Grated Parmesan cheese; 1/4 c Flour; 1/2 ts Chopped fresh oregano leaves or-; 1/4 ts Dried oregano; Salt & pepper to taste; 4 tb Butter or margarine

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

2		Zucchini, about 1/2 lb. each, grated
2		Beaten eggs
2	tb	Mayonnaise
2	tb	Finely chopped onion
1/4	c	Grated Parmesan cheese
1/4	c	Flour
1/2	ts	Chopped fresh oregano leaves or-
1/4	ts	Dried oregano
		Salt & pepper to taste
4	tb	Butter or margarine

INSTRUCTIONS

My sister gave me a wonderful cookbook a few years ago for my birthday -
Designed for Living: Quick, Healthy and Delicious Recipes/ Corning
Cookbook. I've adapted their recipe for the latkes.
Squeeze excess moisture from zucchini by wringing it in paper towels or a
clean tea towel that hasn't been bleached. Combine all ingredients, except
butter and mix well. Melt 2 tbs. butter in skillet, ladle in batter to make
pancakes. When nicely browned on one side, flip pancakes over and brown on
other side. Serves 4-6.
I've never made it this way; I always make it parve, so no cheese, no
butter. I also don't use the mayo or oregano, but oregano or basil or thyme
would probably add more zing. I use cake or matzo meal instead of flour (it
tastes much better!), and sometimes grate a potato into the batter. I also
don't measure. 2 eggs is too many; and 1/4 cup matzo meal is probably not
enough; I'd guess that 1/3 - 1/2 cup is better. If you make this, you'll
find the right consistency while you're mixing. Also, that's a pretty fancy
way of draining the excess moisture. You should be able to pour it out, or
compensate with the matzo meal and conserve the vitamins. I made this kugel
for one of the Rosh Hashanah meals to accompany a roast.
Posted to JEWISH-FOOD digest V97 #019
From: Unkap@aol.com
Date: Wed, 11 Sep 1996 16:06:05 -0400

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