Potato and Zucchini Latkes with Apple Sauce

1. 1

   Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander.

2. 2

   Wrap potatoes in paper towels and squeeze out excess moisture.

3. 3

   Add the carrots, zucchini, onion and matzoh meal to the potatoes.

4. 4

   Whip eggs with a whisk, until frothy.

5. 5

   Add the egg mixture, a little at a time, to the potatoes until mixture is bound.

6. 6

   Potato and vegetable mixture should be firm (versus runny).

7. 7

   Season with salt and pepper.

8. 8

   In small skillet, heat the vegetable oil over medium high heat.

9. 9

   Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.

10. 10

    Serve with prepared applesauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.