2 lbs. Russet Potatoes                                                 ½ cup All-Purpose Flour

1 Zucchini                                                                   1 tsp. Salt

2 Carrots                                                                     ½ tsp. Pepper

3 Eggs Oil for Frying



  1. Scrub Potatoes, Carrots and Zucchini.
  2. Shred the Potatoes using the small holes on a hand grater.
  3. To shred the Potatoes in a Food Processor, follow the procedure below:


  1. Cut the Potatoes into 4 pieces the long way.
  2. Attach a fine shredding blade to the Processor.
  3. Feed the Potatoes through the small feed tube until they are all shredded.


  1. Shred the Carrots and Zucchini in the same way.
  2. Add the remaining ingredients to the Potato and Vegetables; mix well.
  3. Fill a large skillet with 1” of Vegetable Oil and heat until hot.
  4. Carefully drop the Potato mixture by the tablespoon into the hot oil and fry until golden brown, turning once.
  1. Drain on a mesh rack set over a shallow pan or paper towels or brown paper.
  2. Serve with Cinnamon Apple Sauce while still warm or as an accompaniment for a meat dish.  Latkes are also good with a sour cream topping.


Yield:  4 Servings





1 lb. Cooking Apples                                                  ½ cup  Apple Juice or Water

¾ cup granulated Sugar                                              1 tsp. Lemon Juice

1 tsp. Cinnamon



  1. Core, peel, and dice the Apples.
  2. Place all the Ingredients in a medium-size saucepan and cook over medium-high heat, stirring constantly until all the liquid has been absorbed.
  3. Refrigerate until ready to use or serve warm.


YIELD – 2 Cups