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!
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    INGREDIENTS

    • black pepper
    • Canola Oil
    • Carrot
    • eggs
    • flour
    • Fresh Thyme Leaves
    • olive oil
    • onion
    • Russet potatoes
    • Salt
    • sour cream
    • zucchini

    DIRECTIONS

    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