Ingredients

Makes about 20

　　1 cup matzo meal

　　2 teaspoons salt

　　2 tablespoons sugar

　　6 eggs

　　1 1/2 cups water

　　3/4 cup grated onion

　　1 cup peeled and very finely chopped zucchini

　　1 cup very finely chopped broccoli

　　3/4 cup very finely chopped spinach

　　3/4 cup peeled and very finely chopped carrot

　　3 finely chopped scallions (not including bulbs)

　　3/4 cup corn oil for frying

　　Sour cream

　　

Step 1

In a large bowl, combine matzo meal, salt, and sugar. Set aside.

　　

Step 2

Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.

　　

Step 3

Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion, zucchini, broccoli, spinach, carrots, scallions, and sun- dried tomatoes if you're using them.

　　

Step 4

Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Turn and fry for another few minutes until the other side is done. Drain on paper towel. Serve with sour cream.Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　330.0 calories from fat

　　37.0g total fat

　　4.0g saturated fat

　　200.0mg cholesterol

　　990.0mg sodium

　　33.0g total carbs

　　2.0g dietary fiber

　　13.0g sugars

　　11.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted from The 2nd Ave Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved. Buy the full book on Amazon or ThriftBooks.