Plan on making the latkes as soon after you prepare the batter as possibleâ€”and no more than 30 minutes ahead of frying. Then, serve them practically right out of the panâ€”theyâ€™ll be at their very best!
- black pepper
- Canola Oil
- Fresh Thyme Leaves
- olive oil
- Russet potatoes
- sour cream
- Preheat oven to 200Â°F. Line a large baking sheet with paper towels.
- Combine potatoes, carrot, zucchini, onion, eggs, flour, thyme, salt, and pepper in a large bowl
- Heat both of the oils in a large skillet over medium-high heat. Working 1 at a time, take a scant 1/3 cup potato mixture and form into a 3-inch diameter latke