Aired April 2, 2009
1 cup shredded carrots
1 cup shredded zucchini
1 small onion grated
1 clove garlic, grated
Salt and ground black pepper
4 tablespoons EVOO Extra Virgin Olive Oil or vegetable oil, plus more as needed
Romesco Sauce, sour cream or applesauce, for dipping
Preheat oven to 250F.
In a medium-size bowl of water, dip the matzoh until soft then tear into bite-sized pieces.
Empty the water out of the bowl, crack the eggs into it and whisk them up. Mix the matzoh pieces into the egg along with the shredded carrots, zucchini, onion and garlic. Season with salt and ground black pepper.
Place a large skillet over medium-high heat with the oil. When the oil is hot, drop spoonfuls of the batter into the pan and cook until golden brown, about 2 minutes per side. Reserve the cooked fritters on a sheet pan in the warm oven until youve finished cooking all of the batter.
Serve the hot fritters with Romesco Sauce and sour cream or applesauce for dipping.