Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grate the potato and zucchini. drain any accumulated liquid, or the potatoes will turn green. grate the onion. combine the potatoes, zucchini, onion, garlic and pepper in a bowl. add the egg and bread crumbs or matzo meal. mix well. preheat the oven to 300 degrees f. spray a skillet with nonstick cooking spray. heat the oil in the skillet over medium-high heat. add 1/4 cup portions of the potato mixture. flatten lightly going for a more rustic shape. don’t overcrowd pan. cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown. transfer cooked cakes to the oven to keep warm. repeat until all the mixture is used.

Target recipe: keep potatoes covered with cold water until ready to grate in the food processor. fit the medium shredding blade into food processor and shred potatoes and onion. dry potatoes and onion between sheets of paper towel. in a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. in a large skillet heat 1/8 inch vegetable oil until hot. pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. drain on paper towel and keep warm in a 100 degree oven. serve with applesauce. - - - - - - - - - - - - - - - - - -