2 medium zucchini (6 ounces)
2 medium potatoes
1 egg
3 tablespoons matzo meal
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon rubbed sage
Cooking oil -- mixture of vegetable oil and canola oil
Place colander in a large bowl. Using a box grater, coarsely grate potatoes and zucchini. Transfer the grated mixture to a towel. Gather towel tightly around the mixture and squeeze out as much liquid into bowl; discard liquid.
Beat egg in a medium bowl; stir in potato mixture, matzo meal, salt, pepper and sage.
Heat a lightly oiled skillet or griddle over medium heat. Add the potato mixture, a rounded tablespoon at a time, spreading each mound into 2 1/2-inch circles. Cook about 4 minutes or until golden brown, turning once.
Keep cooked latkes warm in the oven while frying the next batch.
Makes 10 latkes.
Sunday, December 10, 2000
