Potato, Carrot, and Zucchini Latkes

By: Marge Perry & David Bonom


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.