INGREDIENTS

  • 2 pounds russet potatoes , peeled and grated
  • 1 large carrot , grated
  • 1 medium zucchini, grated
  • 1 medium onion , grated
  • 2 large eggs
  • 1/4 cup flour
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup canola oil
  • 1/2 cup olive oil
  • Sour cream

DIRECTIONS

  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 an Anolon Tri-Ply Clad Nonstick 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.
  • Yield: 12 Servings
  • Cuisine: Polish
  • Course: Appetizer