RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Vegetable, Israeli - pareve
These are commonly available year 'round at a lot of neighborhood restaurants. From a column by Joan Nathan: 1 pound zucchini, grated 1 pound potatoes, peeled and grated 1 onion, grated 2 pounds fresh spinach or arugula, washed, dried thoroughly and finely chopped 2 large eggs, lightly beaten 2 tablespoons chopped parsley 2 tablespoons chopped fresh dill 1 cup matzo meal or flour 1 tablespoon salt or to taste 2 teaspoons ground white pepper Vegetable or olive oil for frying Combine zucchini, potatoes and onion in large mixing bowl. (Alternating onion will help keep potatoes from discoloring as you work.) Squeeze out as much liquid as possible. This is very important. Add spinach, eggs, parsley, dill, matzo meal, salt and white pepper and mix thoroughly. Heat about 1/2-inch oil in skillet until hot. For each plump patty, use about 2 tablespoons batter. Without crowding, fry patties 3 to 4 minutes on each side until golden. Drain on paper towels and serve. Makes about 20 patties.
