This is a colorful variation on the classic potato latke.

　　

Ingredients

Makes 24-36, depending on size

　　2 large potatoes

　　2 large carrots

　　2 medium-size zucchini

　　1 large onion

　　3 eggs, beaten

　　1/2 teaspoon salt

　　1/8 teaspoon pepper

　　3/4 cup matzah meal

　　Vegetable oil for frying

　　

Equipment

Vegetable peeler

　　Measuring cups

　　Measuring spoons

　　Food processor or hand grater

　　Mixing bowl

　　Spoon

　　10-inch frying pan

　　Pancake turner

　　Paper towels

　　Baking sheet (optional)

　　

Step 1

Child: Peel the potatoes and carrots. Put the potatoes in cold water.

　　

Step 2

Adult with Child: This is a perfect way to teach your child how to use the food processor. Depending on the age, keep a good watch over him or her. Use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots, and onion. Show the child how to use the "pulse" button or turn the machine on and off frequently so the vegetables don't turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.

　　

Step 3

Child: In a bowl, mix together the grated vegetables, beaten eggs, salt, and pepper. Stir in the matzah meal. Shape the batter into pancakes, using 1-2 tablespoons of mixture for each.

　　

Step 4

Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve hot with applesauce.

　　Note

　　If desired, fry the latkes ahead of time and drain on paper towels for 1-2 hours at room temperature. Reheat on an ungreased baking sheet in a 350°F oven for 8-10 minutes. You can also freeze the latkes and store them. Reheat in a 350°F oven for about 15 minutes.

　　Reprinted with permission from The Children's Jewish Holiday Kitchen, by Joan Nathan. © 1995 Random House, Inc.