Title: Zucchini and Chili Latkes (P) or (M)
Categories: Nathan, Vegetables, Passover
Yield: 12 3" pcakes

2 lg Russet potatoes, peeled and
Grated
1 Anaheim chili, peeled,
Seeded and finely diced
2 Zucchini, grated
1/2 Onion, grated
2 lg Eggs, beaten
1/4 c Matzo meal; or all purpose
-Flour
Salt and pepper to taste
Vegetable oil for frying or
Schmaltz for frying

Mix all together. Heat about 1/2 inch oil in a non stick skillet over
medium high heat. Add the batter in 3 Tb dollops, flattening each with a
spatula. Cook about 3 minutes until the first side is brown, then flip and
brown the other side. Transfer the pancakes to a cookie sheet and bake 350
for about 12-15 minutes or until cooked through and crisp.

Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997