Potato, Carrot, and Zucchini Latkes

By Marge Perry & David Bonom

Plan on making the latkes as soon after you prepare the batter as possible – and no more than 30 minutes ahead of frying. Then, serve them practically right out of the pan – they'll be at their very best!


    All you need for this recipe and more...


    • 2 pounds russet potatoes , peeled and grated
    • 1 large carrot , grated
    • 1 medium zucchini, grated
    • 1 medium onion , grated
    • 2 large eggs
    • 1/4 cup flour
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup canola oil
    • 1/2 cup olive oil
    • Sour cream


    1. Preheat oven to 200°F. Line a large baking sheet with paper towels.
    2. Combine potatoes, carrot, zucchini, onion, eggs, flour, thyme, salt, and pepper in a large bowl
    3. 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