Mixed Vegetable Levivot

Mixed Vegetable Levivot
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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.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
10
servings
Mixed vegetable levivot
Total time: 60 minutes
Ingredients
  • 9 yukon gold potatoes, unpeeled, about 3 1/3 pounds
  • 1 1/2 medium zucchini, unpeeled
  • 2 cup butternut squash, peeled, cut into half-inch cubes
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 3 eggs, beaten
  • 2/3 cup plus 2 tablespoons flour
  • 1 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • vegetable oil
Directions
  1. Using the large side of a box grater or a food processor fitted with a shredding disc, grate the potatoes, zucchini, squash and onion.
  2. Mix together in a large bowl or baking pan.
  3. Add the garlic, eggs, flour, salt and pepper; mix thoroughly.
  4. Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
  5. 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.
  6. Transfer to paper towels to drain. Repeat with remaining batter.
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