1 Russet Potato, grated or shredded in a food processor
1 zucchini grated or shredded
1 carrot grated or shredded
½ small onion
2 eggs, lightly beaten
⅓ cup matzoh meal or bread crumbs
1 Tbsp scallion, thinly sliced (optional)
½ tsp salt
½ tsp black pepper
½ cup oil (¼ inch high)
Shred or grate potatos, zucchini, carrot and onion into a bowl. (Food processor will make this go faster, but you can also do this by hand).
Roll up mixture in paper towel to squeeze out liquid.
In a large bowl combine mixture with lightly beaten eggs, matzoh meal, salt and black pepper. Mix with hands until combined.
Add oil to a large frying pan over medium heat. Form golf-ball-sized round from the mixture. Use a slotted spoon to place 4 balls in the pan, spaced well apart.
Flatten each one with the bottom of the spoon. Cook, turning once, until golden brown on both sides. About 3 minutes on the first side and 2 minutes on the second side. Transfer to paper towel to drain. Repeat with the remaining mixture. Serve with apple sauce or sour cream, if desired.
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