Vegetable and Feta Latkes

Flora S.

Ingredients
  

  • 2 ½ cups grated zucchini
  • 1 cup peeled and shredded potatoes
  • 1 cup shredded carrots
  • ½ teaspoon salt
  • 3 eggs lightly beaten
  • salt to taste
  • freshly ground black pepper
  • ¾ cup matzo meal
  • ½ cup chopped fresh parsley
  • ½ cup crumbled feta cheese
  • ¼ cup vegetable oil

Instructions
 

  • Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible.
  • Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  • In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  • Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side).
  • Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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