Mixed Vegetable and Potato Latkes
Cuisine: Jewish
Serves: about 2 dozen
  • 1 large carrot, peeled and shredded
  • 1 large zucchini, peeled and shredded
  • 2 Idaho potatoes, peeled and shredded
  • 1 red onion, peeled and shredded
  • 2 scallions, thinly sliced
  • 1 cup shredded purple cabbage
  • ½ cup oil
  • 6 eggs
  • ¼ cup flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  1. Combine all latke ingredients in a bowl and mix until evenly distributed.
  2. Heat about half an inch of oil in a large frying pan. Pour about ¼ cup of batter into hot oil. Mixture will spread as you pour it. Fry on medium heat until golden on the bottom, about 3-5 minutes. Flip, then fry until the other side is golden, about three additional minutes.
  3. Remove to a paper-towel lined serving tray, then repeat with remaining batter, frying about 3-4 latkes at a time, and being careful not to overcrowd the pan.
Plan Ahead:
  1. These are best served immediately after frying. You can keep them warm in the oven, if needed, however.
Recipe by Overtime Cook at http://overtimecook.com/2015/12/08/mixed-vegetable-and-potato-latkes/