🥕 Zucchini and Carrot Latkes

Ingredients

• 2 Zucchini, grated
• 2 Carrots, grated
• 1 Russet potatoes, peeled and grated
• 1½ tsp Kosher salt
• 3 Green onions, sliced
• 2 tbsp Fresh dill, chopped
• 2 Eggs, large
• ½ cup All-purpose flour
• ¼ tsp Ground black pepper
• 1 cup Vegetable oil (soybean), for frying

• Yogurt dip

• 1 cup Plain Greek yogurt
• 1 clove Garlic, grated
• 1 tbsp Lemon juice (bottled)

Nutrition

Steps

You’ll need: box grater, colander, clean kitchen towel, large bowl, large skillet, wide spatula.

1. Toss the zucchini with 1 teaspoon of the salt in a colander and let it drain 10 minutes. Then squeeze the zucchini, carrot and potato very dry in a towel.
2. Frying safety: use a heavy pan, keep the oil below smoking (350 to 375°F), and never leave hot oil alone. Keep a lid or sheet pan beside the stove; if the oil catches fire, turn off the burner and slide the lid over it. Never pour water on a grease fire. Keep children back from the stove.
3. Mix the vegetables with the green onions, dill, eggs, flour, pepper and the remaining salt.
4. Heat ¼ inch of oil over medium-high. Fry 2-tablespoon mounds, flattened, 3 minutes per side until golden. Drain on paper towels and keep warm in a 200°F oven.
5. Stir the yogurt, garlic and lemon juice together for dipping.