By Chef Karyn Anastasio (The Chefs Table- New York, NY)
2 large potatoes
2 large carrots
2 medium zucchini
1 large onion
3 eggs (beaten)
1 teaspoon salt
1/2 teaspoon pepper
CRISCO Vegetable Oil for frying
3/4 cup matzo meal
Peel the potatoes and carrots. Put the potatoes in cold water to prevent discoloring. Grate the zucchini, potatoes, onion, and carrots with a food processor or by hand with an aluminum grater.
In a bowl, mix together grated vegetables, beaten eggs, salt, and pepper. Stir in the matzo meal. Shape the batter into pancakes, using 1 to 2 tablespoons mixture for each. Fry latkes, a few at a time, in 1 to 2 tablespoons hot oil for 1-1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve latkes hot with applesauce, sour cream, or caviar.