Crispy Vegetable Latkes
These golden, crispy vegetable latkes are a delicious, nutrient-packed twist on the traditional potato pancake.
Ingredients
- •2 cups grated russet potatoes (about 2 medium potatoes)
- •1 cup grated zucchini
- •1 cup grated carrots
- •1/2 cup finely diced yellow onion
- •2 large eggs, lightly beaten
- •1/3 cup all-purpose flour or matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/2 cup vegetable oil for frying
Instructions
- 1
Place the grated potatoes, zucchini, and carrots in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
- 2
In a large mixing bowl, combine the squeezed vegetables with the diced onion, eggs, flour, salt, and pepper until well incorporated.
- 3
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
- 4
Scoop about 1/4 cup of the mixture per latke into the pan, flattening them slightly with a spatula to form 3-inch patties.
- 5
Fry for 3 to 4 minutes per side until the edges are deep golden brown and the centers are cooked through.
- 6
Transfer the latkes to a wire rack or paper towel-lined plate to drain briefly before serving hot.
💡 Chef tips
- Squeezing the moisture out of the vegetables is the most important step to ensure your latkes are crispy rather than soggy.
- If you want to make these ahead, keep them in a 200°F (95°C) oven on a baking sheet until you are ready to serve.
- Serve with a dollop of sour cream or applesauce for a classic flavor combination.
✅ How it should turn out
The finished latkes should be perfectly golden-brown and crunchy on the outside, with a tender, savory center and a sweet aroma from the caramelized onions and carrots.