We have vegetables coming out of our ears, Passover time, and I don't object, in the least. I had a lot of odd and end vegetables and put them together to make these latkes. This is from last year and was posted on Chaya's Comfy Cook. I plan to bring over the recipes there appropriate for the holiday, coming up, so soon.
1 zucchini, cut into chunks
4 scallions. cut into pieces
1 sweet potato, peeled and cut into chunks
1 turnip, peeled and cut into chunks
4 baby carrots
2 slices of bell peppers, cut into 1 inch pieces
1/4 cup potato starch, more or less
1/4 teaspoon ground black pepper
Olive oil spray for greasing the pan
olive oil to cook in
Shred vegetables in food processor.
Mix together the vegetables, onion, egg, and 1/4 cup of the potato starch. Sprinkle with salt and pepper. (I added this in the food processor.)
Add a little more potato starch if the mixture isn’t holding together.
Put a little olive oil in a large skillet or griddle over medium-high heat.
When the oil is hot, drop spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit.
Work in batches to prevent overcrowding. Cook, turning once, until nicely browned on both sides, about 5 minutes.