Romanian Zucchini-Potato Latkes
Shred zucchini, potatoes and onions by hand or in a food processor. Place the shredded vegetables in a clean dish towel and wring firmly to remove excess moisture. (You may need to do this in batches.)Advertisement
Place the shredded vegetables in a large bowl. Stir in whole egg, egg whites, 1 teaspoon oil, salt and pepper until well combined. Add 1/2 cup matzo meal and blend well. Add additional meal if needed to help the mixture hold together.
Lightly brush a large nonstick skillet with some of the remaining oil and heat over medium heat until a drop of water sizzles when dropped on the surface of the pan. Drop batter by 1/4 cupfuls into the pan and flatten to form pancakes. Cook until the latkes are golden brown and the centers are cooked through, 3 to 4 minutes per side. Repeat until all the batter has been used, brushing pan with oil as needed to prevent sticking. Keep pancakes warm in a 200 degrees F oven while the remaining ones are being prepared. Serve hot.
1 1/2 starch, 1 vegetable, 1 fat