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Vegetable and Feta Latkes
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Whip up vibrant veggie pancakes with zucchini, potatoes, carrots, eggs, matzo meal, parsley, and feta. Crispy and golden, these pancakes offer a delightful mix of creamy feta and tender veggies.
Ingredients:
  • 2.5 cups grated zucchini
  • 1 cup peeled and shredded potatoes
  • 1 cup shredded carrots
  • 0.5 teaspoon salt
  • 3 eggs, lightly beaten
  • salt to taste
  • freshly ground black pepper
  • 0.75 cup matzo meal
  • 0.5 cup chopped fresh parsley
  • 0.5 cup crumbled feta cheese
  • 0.25 cup vegetable oil
Instructions:
  • Drain excess moisture from the zucchini, potato, and carrots by firmly squeezing them in a colander lined with paper towels or cheesecloth. Sprinkle with salt and allow to drain for 15 minutes. Squeeze out remaining moisture with paper towels.
  • Combine eggs, vegetables, salt, and pepper in a large mixing bowl, ensuring they are mixed thoroughly. Add matzo meal or flour, parsley, and feta, stirring everything together until well incorporated.
  • In a large frying pan, heat vegetable oil until shimmering. Form vegetable mixture into pancakes and fry in the hot oil until golden brown on both sides (about 2-3 minutes per side). Add more oil as needed to ensure even frying. Transfer the fried latkes to paper towels to drain.

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