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Potato-Vegetable Latkes

Joan Nathan's directions for parent and child are wonderful for families creating traditions. This recipe is a colorful variation on the classic potato latke (pancakes).

2 large potatoes
2 large carrots
2 medium-sized zucchini
1 large onion
3 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 matzo meal
Vegetable oil for frying

Peel potatoes and carrots. Put potatoes in cold water.

This is a perfect way to teach your child how to use the food processor. Depending on age, keep a good watch on your child. Use the steel blade or shredding blade to grate the zucchini, potatoes, carrots and onion. Show the child how to use the pulse button or turn the machine on and off frequently so the vegetables don't turn into a soupy puree. (Vegetables can also be grated by hand with an aluminum grater.)

In a bowl, mix together grated vegetables, beaten eggs, salt and pepper. Stir in the matzo meal. Shape the batter into pancakes, using 1 to 2 tablespoons of mixture for each.

Fry the latkes, a few at a time, in 1 to 2 tablespoons of hot oil for 1 1/2 minutes per side. Add oil as necessary. Drain on paper towels.

Serve with applesauce. Makes 24 to 36 latkes, depending on size.

Note: If desired, fry latkes ahead of time and drain on paper towels for 1 to 2 hours at room temperature. Reheat on an ungreased baking sheet in a 350-degree oven for 8 to 10 minutes.

"The Children's Jewish Holiday Kitchen" by Joan Nathan

Thursday, March 25, 1999



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