Potato Zucchini Latkes
Makes about 18 latkes
These are incredibly finger friendly and great for dipping into homemade apple sauce. You can make as smaller latkes for your little one or simply cut an adult size one into pieces.
Vegetable oil for frying
4 medium Idaho potatoes
1 medium-large zucchini
1 cup matzo meal
Sea salt and freshly cracked pepper
Sour cream for serving
Homemade applesauce for serving
Preheat oven to 350F (if eating latkes immediately). Fill a large frying pan with a thin layer of oil and line two baking trays with paper towels. Next peel and grate your potatoes into a large bowl. Grate zucchini into the same bowl. Mix in eggs and matzo meal.
To begin frying, heat your oil to frying temperature (350F). Take a ¼ cup of latke mixture and press in your palms into a thin pancake. Fry 3-4 minutes per side until golden and crispy. The trick is to keep your latkes thin. Fry as many as you can fit at a time while still leaving room to flip. Place finished latkes on paper towel lined baking trays and season with salt and pepper.
Once you’ve filled your first baking sheet, remove the paper towels and pop the sheet in the oven to keep the latkes warm as you continue to fry. Alternately you can freeze your latkes for later use by lining a clean baking sheet with parchment paper and freezing the finished latkes in one layer. Once frozen you can transfer the latkes to a plastic resealable bag for easy freezer storage.