Vegetable Latkes

I had such success adding carrots to potato latkes, I decided to be even more daring and add carrots and zucchini.  This was tasty but I doubt that the zucchini caused this.  The carrots and onions probably gave it the flavor.  These went quickly and I consider them a success.

I am playing around with different kinds of latkes and still have a number more to make.  I do want to bake some of these, probably a thicker one than this.  The fried ones are crispy and the baked ones, less so.  Tonight, I made cottage cheese latkes.  These can be made with ricotta as well. 

I have one with cream cheese, I want to try as I am a fan of cream cheese.

All week, I wanted to make cauliflower latkes and I am hoping that I do this tomorrow.  Latkes are fun and although, I certainly could make them, all year, I tend to keep them for Chanukah.  

Vegetable Latkes

Ingredients:

4 large baking potatoes
3 carrots
1 medium zucchini
1 large onion
2 eggs
1/2 cup brown rice flour or all-purpose flour
1/4 teaspoon salt
1/4 teaspoon.. black pepper
oil for frying

Method:
1. Shred potatoes, carrots, zucchini and onion in food processor.

2. Blend the eggs, flour and spices with the vegetables.

3. In a large skillet, heat oil on medium-high heat.

4. Using a tablespoon cookie scoop, drop scoops of latkes batter into the hot oil, flattening the pancakes with the back of a spoon. Fry for 3-4 minutes on each side, until golden brown on the outside and cooked through.

5. Remove the pancakes to paper towels to drain.
6. Place on serving plate and eat hearty.

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