Tricolor Latkes of Zucchini, Carrot and Potato
Cuisine: Jewish
Author: Kitchens
Prep time: 20 mins
Total time: 20 mins
Serve with accompaniments of yogurt, salsa, herbed tomato sauce, or pesto.
  • 2 medium zucchini, coarsely grated, placed in a colander to drain of excess liquid
  • 2 medium carrots, coarsely grated
  • 2 large mealy baking potatoes, peeled, coarsely shredded
  • 1/2 onion, finely chopped
  • 2 to 3 garlic cloves, chopped
  • 2 eggs, lightly beaten
  • 1/2 teaspoon dried and crumbled herbs; basil, marjoram, Herbes de Provence, etc.
  • 1/2 Cup flour, or as needed
  • salt and pepper, generously to taste
  • 1 pinch sugar
  • oil for frying
  1. Mix together everything except the oil and accompaniments.
  2. Puree half the mixture, then return it to the grated vegetable mixture.
  3. Add more flour as needed for a thick batter consistency.
  4. Fry as for classic potato pancakes.
Calories: 285 Fat: 10 g Fiber: 3 g Protein: 9 g Cholesterol: 105 mg
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