Carrot and Zucchini Latkes
6 medium Yukon Gold potatoes
1 small green zucchini
1 small carrot
1 small onion
1⁄4 cup all-purpose flour or gluten free all purpose flour
2 tsp baking powder
1 tspSea Salt (Grinder)
1 tsp3 Onion Dip Mix
1⁄4 tsp Harissa
3⁄4 cup canola oil
- Using the large holes of a grater, coarsely grate potatoes, zucchini and carrot. Using your hands, squeeze out as much liquid as possible from them. Pat excess moisture with a kitchen towel. Slice onion into thin strips.
- In a large bowl, whisk eggs, then whisk in flour, baking powder, salt, 3 Onion Dip Mix and Harissa. Add grated potatoes, zucchini, carrot and onion. Stir to mix.
- Pour enough oil into a frying pan to come 1⁄2 inch up side of pan. Heat over medium. When oil is hot, pack potato mixture into a 1⁄4 cup dry measure. Carefully turn into oil, then flatten slightly with a fork. Repeat with more latke mixture, but don’t crowd pan. Fry until golden, about 3 minutes per side. Remove to a wire rack and blot excess oil with paper towel. Repeat with remaining mixture and add more oil to frying pan as needed.
Per serving: Calories 140, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 13 g (Fibre 1 g, Sugars 1 g), Protein 2 g.