Zucchini And Chili Latkes (p) Or (m)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Jewish | Nathan, Passover, Vegetables | 12 | 3" pcakes |
INGREDIENTS
| 2 | Russet potatoes, peeled and | |
| Grated | ||
| 1 | Anaheim chili, peeled | |
| Seeded and finely diced | ||
| 2 | Zucchini, grated | |
| 1/2 | Onion, grated | |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 31mg
Sodium: 20.9mg
Potassium: 365.8mg
Carbohydrates: 31.6g
Fiber: 2.1g
Sugar: 1.3g
Protein: 5.3g