Potato Vegetable Latkes

These latkes stretch the classic potato pancake with shredded zucchini and carrots, adding color and a touch of sweetness to every crispy bite. A hint of dried rosemary gives them an earthy, herbal note that’s unexpected but works beautifully.

Squeezing the shredded vegetables bone-dry is the single most important step. Potatoes and zucchini both hold a shocking amount of water, and wet batter means soggy, steamed latkes instead of that shatteringly crisp crust you’re after. Wring them out in a clean kitchen towel until nothing drips.

Three beaten eggs and a quarter cup of flour hold the mixture together without making the latkes heavy or bready. You want just enough binder that the pancake stays in one piece when you flip it, but not so much that you lose the lacy, craggy edges.

Kitchen Tips

• Shred the potatoes last and work quickly. They oxidize fast and turn grey, which won’t affect flavor but makes the latkes look dull.
• Get the oil hot before adding the batter. If the latke doesn’t sizzle immediately on contact, your oil is too cool and the pancake will absorb grease.
• Press each latke flat with a spatula right after it hits the pan. Thin latkes = maximum crunch.
• Drain on a wire rack, not paper towels. Towels trap steam underneath and soften the bottom.

Variations

• Swap the rosemary for fresh dill or chives for a more traditional Jewish deli flavor.
• Add a grated apple to the mix for a sweet-savory latke that pairs especially well with applesauce.
• Use matzo meal instead of flour to keep these kosher for Passover.