A triple-hit with great flavor coming from the three main ingredients. Tricolor Latkes of Zucchini, Carrot and Potato are simply wonderful any time of year.  They may be served as a main course, side dish, or an appetizer.
Tricolor Latkes of Zucchini, Carrot and Potato

Tricolor Latkes of Zucchini, Carrot and Potato
Prep time
Total time
Serve with accompaniments of yogurt, salsa, herbed tomato sauce, or pesto.
Recipe type: Side Dish
Cuisine: Jewish
Serves: 4
  • 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.
Nutrition Information
Serving size: PER SERVING (using a total of 2 tablespoons oil) Calories: 285 Fat: 10 g Saturated fat: 2 g Carbohydrates: 41 g Sodium: 56 mg Fiber: 3 g Protein: 9 g Cholesterol: 105 mg

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