2 med. unpeeled baking potatoes or 1 potato and 1 beet or 1 zucchini
1 med. onion
2 eggs
Salt and freshly ground pepper to taste
1 handful fresh parsley, diced
1/2 c. matzo meal, approximately
Vegetable oil for frying
Sour cream or applesauce; optional

Cut potatoes (or potato and beet or zucchini) and onion into eights; grate in food processor. Combine grated vegetables with eggs, salt, pepper, and parsley. Add enough matzo meal to hold mixture together.

Shape 2 tablespoons potato mixture with hands to make each pancake. Fry pancakes, a few at a time in 1/2 inch hot oil, in heavy skillet. When brown, turn and fry on other side. Drain well. Serve pancakes with sour cream or applesauce, if desired.

NOTE: I recommend making the pancakes early in the day, letting them drain all day long (do not refrigerate), then crisping them again just before eating. TO crisp pancakes, place them on ungreased cookie sheet at 350 degrees until just warm.