Vegetable Latkes

Ingredients for Vegetable Latkes

• 200g matzo meal

• 2 teaspoons salt

• 2 tablespoons sugar

• 6 eggs

• 350ml water

• 180ml grated onion

• 160g peeled and very finely chopped courgette

• 1 cup very finely chopped broccoli

• 3/4 cup very finely chopped spinach

• 3/4 cup peeled and very finely chopped carrot

• 3 finely chopped spring onions (not including bulbs)

• 180ml corn oil for frying

• Soured cream

In a large bowl, combine matzo meal, salt, and sugar. Set aside.

Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.

Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion, courgette, broccoli, spinach, carrots, spring onions, and sun- dried tomatoes if you're using them.

Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Turn and fry for another few minutes until the other side is done. Drain on paper towel. Serve with soured cream.Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.