Vegetable and Feta Latkes

ingredients

2 1/2 c zucchini -- grated
1 c potatoes -- peeled and shredded
1 c carrots -- shredded
1/2 tsp salt
3 eggs -- lightly beaten
3/4 c matzoh meal
1/2 c fresh parsley -- chopped
1/2 c feta cheese -- crumbled
1/4 c vegetable oil

directions

Place zucchini, carrots and potatoes in a colander. Squeeze out as much moisture as possible. Sprinkle salt over the vegetables and allow to drain for 15 minutes. Squeeze vegetables again in paper towels. In large mixing bowl, combine eggs, vegetables and salt and pepper to taste. Mix well. Stir in matzoh meal, parsley and feta cheese. Heat vegetable oil in large frying pan. Place vegetable mixture, formed into pancake sized cakes, into hot oil and fry until golden brown on both sides. Add more oil as needed to keep cakes frying well. Drain fried latkes on paper towels.

Source: Robyn Greenberg