Vegetable Latkes

Make up two batches of latkes - one using zucchini and the other carrots - to ensure a colorful platter and enough for your entire family.

2 medium zucchini (6 ounces) or 4 medium carrots, thinly sliced
1 egg
3 tablespoons matzo meal
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking oil

Place zucchini or carrots in a steamer basket and steam over boiling water until very tender (about 8 minutes for zucchini and about 15 minutes for carrots). Drain; mash with a potato masher.

Beat egg in a medium bowl; stir in mashed zucchini or carrots, matzo meal, salt and pepper.

Heat a lightly oiled skillet or griddle over medium heat. Add the vegetable mixture, a rounded tablespoon at a time, spreading each mound into a 2 1/2-inch circle. Cook about 4 minutes or until golden, turning once.

Keep cooked latkes warm in the oven while frying the next batch.

Makes 10 latkes, 5 side-dish servings.