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Potato, Carrot, and Zucchini Latkes

Potato, Carrot, and Zucchini Latkes

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!



2 pounds of russet potatoes peeled and grated
1 large of carrot grated
1 medium of zucchini grated
1 medium of onion grated
2 large of eggs
1/4 cup of flour
1 teaspoon of fresh thyme leaves
1 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of canola oil
1/2 cup of 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; mix well.
  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; repeat. Add 4 latkes to the skillet and cook until golden brown, 4-4 1/2 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with remaining 8 latkes. Serve with sour cream.