Makes 18 large pancakes to serve 6-8.
. 2 pound zucchini
. large potatoes
. 1 medium onion
. 3 eggs or one-fourth cup of soft tofu plus 1 tbsp flour to replace each egg
. 1 teaspoon vegetable oil
. three-fourth cup matzo meal
. Salt and pepper to taste
. Vegetable oil for frying
1. Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
2. Peel the potatoes and grate into the zucchini. Once more, remove the liquid.
3. Grate the onion and add to the zucchini mixture. Add the eggs or tofu, oil, and matzah meal, with 1/2 cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
4. In a large, heavy frying pan heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
The Jewish Holiday Kitchen -- Joan Nathan
. 2 pound zucchini
. large potatoes
. 1 medium onion
. 3 eggs or one-fourth cup of soft tofu plus 1 tbsp flour to replace each egg
. 1 teaspoon vegetable oil
. three-fourth cup matzo meal
. Salt and pepper to taste
. Vegetable oil for frying
1. Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid.
2. Peel the potatoes and grate into the zucchini. Once more, remove the liquid.
3. Grate the onion and add to the zucchini mixture. Add the eggs or tofu, oil, and matzah meal, with 1/2 cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.
4. In a large, heavy frying pan heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.
The Jewish Holiday Kitchen -- Joan Nathan
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