---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Potato Vegetable Latkes
 Categories: Vegetables, Ethnic, Jewish
      Yield: 36 Latkes
 
      2 lg Potatoes
      2 lg Carrots
      2 md Zucchini
      1 lg Onion
      3    Eggs; beaten
    1/2 ts Salt
    1/8 ts Pepper
    3/4 c  Matzo meal
           Vegetable oil; for frying
 
  Peel the potatoes and carrots. Put the potatoes in cold water.
  Grate the zucchini, potatoes, onions, and carrots with a food
  processor or 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 tb
  mixture for each. Fry latkes, a few at a time, in 1 to 2 tb hot oil
  for 1-1/2 minutes per side. Add additional oil as necessary. Drain
  on paper towels. Serve with hot apple sauce.
  
  Per latke without oil: 47 cal; 2 g pro, 8 g carbs,
  1 g fat (14% CFF), 1 g fiber, 27 mg chol, 56 mg sodium
  
  Recipe FROM: Miami Herald, Dec 14, 1995

  Formatted by: Lisa Crawford
 
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