Crispy Zucchini and Potato Latkes

Ingredients

• 2 large Russet potatoes
• 1 medium Zucchini
• 0.5 cup Yellow onion
• 0.25 cup All-purpose flour
• 2 units Large eggs
• 0.5 teaspoon Baking powder
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 0.5 cup Vegetable oil
• 2 tablespoons Fresh chives(optional)

Instructions

1. 1

   Grate the potatoes, zucchini, and onion using a box grater or food processor.

2. 2

   Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible.

3. 3

   In a large bowl, whisk the eggs and then stir in the flour, baking powder, salt, and pepper.

4. 4

   Add the squeezed vegetables to the egg mixture and toss until evenly coated.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

6. 6

   Drop spoonfuls of the mixture into the hot oil, flattening them slightly with a spatula.

7. 7

   Fry for 3 to 4 minutes per side until deep golden brown and crispy.

8. 8

   Drain on paper towels and serve immediately with sour cream or applesauce.