2 ratings

Mixed Vegetable Levivot

Veggie filled and perfectly fried
Mixed vegetable levivot
Michael Tercha / Chicago Tribune

Fry these mixed vegetable fritters made of squash, potatoes, onions and zucchini in batches, six minutes a batch.

This recipe by Ayelet Danino appeared in the Chicago Tribune.

Ready in
1 h
30 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 9 Yukon Gold potatoes, unpeeled, about 3 1/3 pounds
  • 1 1/2 medium zucchini, unpeeled
  • 2 Cups butternut squash, peeled, cut into half-inch cubes
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 3 eggs, beaten
  • 2/3 Cups plus 2 tablespoons flour
  • 1 Tablespoon salt
  • 1 Teaspoon freshly ground pepper
  • Vegetable oil


Using the large side of a box grater or a food processor fitted with a shredding disc, grate the potatoes, zucchini, squash and onion.

Mix together in a large bowl or baking pan.

Add the garlic, eggs, flour, salt and pepper; mix thoroughly.

Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.

Working in batches, slide 2-3 tablespoons of batter for each pancake into the hot oil; fry on both sides until golden brown, turning once, about 4 minutes on first side, then 2-3 minutes on second side.

Transfer to paper towels to drain. Repeat with remaining batter.