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!
Ingredients
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
Directions
Preheat oven to 200°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
