(Courtesy of PJ Library)

Ingredients

• 1 large russet potato, peeled
• 1 large zucchini, peeled
• ½ head of cauliflower
• ½ yellow onion
• 1 clove of garlic, finely minced
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• 2 large eggs
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• Vegetable oil for frying

Preparation:

Grate together potato, zucchini, cauliflower and onion. Use a food processor to make this step faster.

Wrap the vegetable mixture in a cheesecloth or a lightweight kitchen towel and squeeze out as much liquid as possible.

In a large bowl, combine vegetables with garlic, flour, baking powder, eggs, salt and pepper.

In a frying pan heat ½ inch of oil on medium-high. Carefully drop a heaping tablespoon of latke mixture into oil.

Fry for roughly 2 minutes, then flip and fry the other side.

Transfer each latke to a paper towel-lined platter.

Serve while warm.