• 2 1/2 C. grated zucchini
• 1 C. peeled and shredded potatoes
• 1 C. shredded carrots
• 1/2 tsp. salt
• 3 eggs, lightly beaten
• salt to taste
• freshly ground black pepper
• 3/4 C. matzo meal
• 1/2 C. chopped fresh parsley
• 1/2 C. crumbled feta cheese
• 1/4 C. vegetable oil

Place the zucchini, potato and carrots in a colander. Place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels. In a large mixing bowl, combine eggs, vegetables, salt, and pepper. Mix well. Stir in matzo meal or flour, parsley, and feta. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake-sized cakes, in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Makes 8 to 12 latkes.