These pancakes are similar to the Jewish latkes, only they are made grated courgette, potatoes, carrots and feta cheese. Serve with soured cream or apple sauce, if desired.
80 people made this
280g grated courgettes
155g peeled and shredded potatoes
110g grated carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
60g matzo meal
30g chopped fresh parsley
75g crumbled feta cheese
4 tablespoons vegetable oil
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Method Prep:40min › Cook:5min › Ready in:45min
Place the courgettes, potatoes and carrots in a colander, place kitchen towels or a cheese cloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in kitchen towels.
In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal, parsley and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain on kitchen towels.
You can substitute in flour for matzo meal, if desired.