Vegetable Latkes (Pancakes)

Vegetable Latkes
3 large Idaho potatoes
1 medium-size white onion
2 medium-size zucchini
2 medium-size carrots
1 medium-size sweet red pepper
2 eggs, beaten
3/4 cup ground matzo
Salt and pepper, to taste
1 teaspoon freshly ground nutmeg
1 tablespoon chopped fresh parsley
3 tablespoons schmaltz (chicken fat) for frying
3 tablespoons vegetable oil, for frying
Garnish: fresh mint or chives
Grate the potatoes alternating with the onion (this helps to prevent browning). As you grate, place the potatoes and onions in a fine mesh strainer set over a bowl. Reserve the potato juice that falls into the bowl. Grate the zucchini and carrots. Grate the red pepper, flesh side first, until the skin is reached, then discard skin. Squeeze all excess liquid from the pepper. Combine all the grated vegetables.
Carefully pour off the water that came from the potatoes. Remaining in the bowl should be a natural thick potato starch that has settled from the grating process. Add this starch to the grated vegetable mixture. Add the beaten eggs, matzo, salt, pepper, nutmeg and parsley, blending well. Set aside.
In a 12-inch skillet, melt 1 tablespoon chicken fat with 1 tablespoon oil. When fat has melted and is hot, fry latkes in batches (1 tablespoon of batter will make a 2-inch latke). Gently spread potato mixture with the back of a spoon, making each latke about 2 inches wide. You should fit 5 to 6 latkes in the pan at one time. Fry 2 to 3 minutes on first side, gently turn, and cook 3 to 4 minutes more. Keep heat at medium while frying, adding additional amounts of fat as needed.
Remove latkes and place on paper towels or cardboard to drain excess oil. Season with a light sprinkle of salt and pepper.
To serve: Spread 1/2 teaspoon of marmalade evenly over each warm latke and top with a small dollop of sour cream raita. Garnish with fresh mint or chive.
Makes 25 small latkes, each 2 inches wide.
Chef du cuisine Jill Conklin, AquaViva, Providence, RI