There’s nothing better than a perfectly crisp, salty latke. Garnish with a scoop of sour cream and a smattering of chives and you have the most comforting meal of winter. Whether you’re making this for Hanukkah celebrations or to ward of the winter blues, these latkes are even better than traditional potato pancakes with the addition of two other vegetables. The grated carrots and zucchini don’t make a difference of taste, although they do lighten them up some and give them an extra boost of color. Just remember to squeeze as much water out as possible for the crispiest latkes around.
Ingredients
3 carrots
2 zucchini
2 onions
2 large Yukon gold potatoes (3/4 pound)
1/2 cup avocado oil (enough to cover the bottom of your pan by 1/2 inch)
4 eggs
2 teaspoons baking powder
2 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
1 cup all-purpose flour
Sour cream, to serve
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.
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