Seems like I've been making fresh latkes every single night. (Not deliberately - we just never have leftovers from the night before!)
- ½ cup shredded carrots (about handful of baby carrots)
- 2 cups shredded zucchini (1-2 whole zucchinis)
- 3 cups shredded russet potatoes (about 3 small potatoes)
- 1 ½ cup shredded onion (about 1 small onion)
- ¼ cup matzoh meal
- 2 teaspoon salt
- 4 whole eggs
- fresh gated pepper, about 1-2 teaspoon
- olive oil, enough to coat the pan a few times, 3 tablespoons each time
- food processor
- large mixing bowl
- a tablespoon measuring spoon
- splatter screen!
- disposable nonlatex gloves (for protecting your hands from heat 'n hot oil!)
- a large skillet
- pancake flipper
The picture below is misleading. I did the recipe with the SHREDDED amounts of the zucchini, potatoes, onion and carrots (not even pictured, oops).
In a large mixing bowl, combine ½ cup shredded carrot, 3 cups shredded potato (about 3 potatoes), 2 cups shredded zucchini, 1 ½ cup shredded onion.And ¼ cup matzoh meal and 4 whole eggs.
And add it to a hot pan coated in about 3 tablespoons of olive oil, a thick coat. Keep the heat between high and medium. Here, I have a fairly large skillet to fit 7 heaping tablespoons of latke mixture with some space between each round. Let it stay put. Don't move it or touch it!
Let the underside cook for another 3-4 minutes on medium to high. Watch it - don't let them burn black! Fabulous latkes are a rich golden brown. Crispy on the outside, dense and soft on the inside!