Please consult the OU's guidelines for checking fruits and vegetables.

Vegetable and Feta Latkes
This recipe is kosher for Passover.
Vegetable and Feta Latkes Eileen Goltz | Dairy
1 hour, 10 minutes
30 minutes
15 minutes
25 minutes
8 to 10 latkes

Ingredients
  • 2½ cups grated zucchini
  • 1 cup peeled and shredded potatoes
  • 1 cup shredded carrots
  • ½ teaspoon salt
  • 3 eggs, lightly beaten
  • Salt to taste
  • Black pepper
  • ¾ cup matzah meal
  • ½ cup chopped fresh parsley
  • ½ cup crumbled feta cheese
  • ¼ cup vegetable oil

Instructions
  1. 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.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well.
  3. Stir in matzah meal or flour, parsley and feta.
  4. Form mixture into 8 to 10 latkes.

  5. Heat oil in a large frying pan. Place 4 to 5 latkes 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.
  6. Drain fried latkes on paper towels and serve immediately.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.