| 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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