Name: Potato-Vegetable Latkes
Yield: Makes 24-36, depending on size
Ingredients: 2 large potatoes; 2 large carrots; 2 medium-size zucchini; 1 large onion; 3 eggs, beaten; 1/2 teaspoon salt; 1/8 teaspoon pepper; 3/4 cup matzah meal; Vegetable oil for frying; Vegetable peeler; Measuring cups; Measuring spoons; Food processor or hand grater; Mixing bowl; Spoon; 10-inch frying pan; Pancake turner; Paper towels; Baking sheet (optional)

This is a colorful variation on the classic potato latke.

Note

If desired, fry the latkes ahead of time and drain on paper towels for 1-2 hours at room temperature. Reheat on an ungreased baking sheet in a 350°F oven for 8-10 minutes. You can also freeze the latkes and store them. Reheat in a 350°F oven for about 15 minutes.

Recipe notes

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