Veggie Latkes

Name: Veggie Latkes
Yield: Yield: 2 dozen latkes or 4 dozen minis.
Ingredients: 1 carrot, cut in chunks; 1 medium zucchini, cut in chunks; 1 green and 1 red bell pepper, cut in chunks; 1 green and 1 red bell pepper, cut in chunks; 2 eggs; ⅓ cup dried bread crumbs or matzo meal; ⅓ cup dried bread crumbs or matzo meal; 1 tsp dried basil (or 1 Tbsp fresh basil); 2 medium Idaho potatoes, cut in chunks; 1 medium onion, cut in chunks; 2 Tbsp oil; freshly ground black pepper to taste; ½ tsp salt (or to taste); 1 tsp dried basil (or 1 Tbsp fresh basil)

Preparation info

Yield:
2 dozen
latkes or 4 dozen minis.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Idaho (russet) potatoes are higher in starch and less watery when grated. If well scrubbed, they don’t need peeling.

Ingredients

2 medium Idaho potatoes, cut in chunks
1 medium onion, cut in chunks
1 carrot, cut in chunks

Side dish
Vegetarian

Method

Steel Blade: Process vegetables in batches until finely minced. Transfer to large mixing bowl. Add eggs, bread crumbs or matzo meal, basil, salt and pepper; mix well.

Heat oil in large nonstick skillet on medium-high heat. Drop mixture by spoonfuls into hot oil to form pancakes. Flatten slightly with the back of the spoon. Brown well on both sides. Repeat with remaining batter, a