Ingredients
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3 carrots
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2 zucchini
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2 onions
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2 large Yukon gold potatoes (3/4 pound)
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1/2 cup avocado oil (enough to cover the bottom of your pan by 1/2 inch)
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4 eggs
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2 teaspoons baking powder
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2 1/2 teaspoons salt, plus more to taste
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1/2 teaspoon black pepper
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1 cup all-purpose flour
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Sour cream, to serve
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Chives, to serve
Directions
- Trim all of the vegetables and peel the carrots.
- Using the wide holes on a box grater, shred the carrots, zucchini, onions, and potatoes. (Do the potatoes last so they don't have time to brown. I like to cut larger potatoes in half so they're easier to grip.)
- Line a large bowl with a tea towel and add the grated vegetables.
- Grab the ends of the tea towel and squeeze the water out of the vegetables into the bowl. (There are a lot of watery vegetables, so there should be a lot of water.)
- In a large skillet, heat the avocado oil over medium heat.
- Pour the water out of the bowl and add the shredded vegetables. Add the eggs, baking powder, salt, pepper, and flour.
- Mix together with your hands so everything is evenly combined and no streaks remain.
- Using a large scoop, carefully add about a 1/4 cup of the vegetable mixture to the hot oil and flatten slightly with a spatula.
- Cook the latkes for 2-3 minutes on each side until golden brown. As you cook, you may need to add more oil to the pan since the latkes will soak it up.
- Transfer the latkes to a wire cooling rack and season with salt.
- Serve while warm with sour cream and chives.
What You'll Need
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