Vegetable Latkes
By Chef Tom Fraker


2 large Organic Russet Potato peeled and shredded
2 large Organic Carrots peeled and shredded
2 Organic Zucchini peeled and shredded
1 Perfect Sweet Onions peeled and shredded
2 Eggs
1/2 cup Matzo Meal
1 large pinch Kosher Salt
1 large pinch Pepper
1 large pinch Organic Grinders (use Italian Seasoning)
Canola Oil for frying as needed


Place the potatoes, carrots, zucchini and onion in a colander and press out all of the liquid.

Next place them in a bowl and add the rest of the ingredients, except for the oil. Mix well and make 8 flat patties with the mixture.

Heat a minimum amount of canola oil in a frying pan. Fry the latkes until golden brown on both sides.

Drain them on paper towels. Preheat the oven to 350ºF. Place the latkes on a cookie sheet with a rack and place in the oven.

Bake until cooked through, about 30 minutes. Serve hot with sour cream.


Applesauce is also traditionally served with this dish.