Ingredients:

  • 3 medium Russet Potatoes (approx. 1.1 lb), peeled
  • 2 medium Carrots (250 g), trimmed and peeled
  • 1 large Courgette (Zucchini) (200 g), trimmed
  • 1 small Yellow Onion (100 g), peeled
  • 1 tsp Fine Sea Salt
  • 2 Large Eggs, lightly beaten
  • 2 tbsp All-Purpose Flour (or Matzo Meal)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Baking Powder (optional)
  • 1 cup High-Heat Cooking Oil (Canola, Grapeseed, or Peanut) (250 ml)

Instructions:

  1. Grate the potatoes, carrots, courgette, and onion using the coarsest setting on your grater or food processor into a large bowl.
  2. Add the 1 tsp of salt to the grated vegetables and toss gently. Allow the mixture to sit for 10–15 minutes to draw out excess liquid.
  3. Transfer the vegetable mixture to a cheesecloth or a clean tea towel. Twist the cloth tightly and squeeze out as much liquid as physically possible. Reserve the starchy liquid.
  4. Let the reserved liquid sit for 5 minutes. Pour off the clear water, and scrape the remaining thick, white potato starch back into the dried vegetable mixture.
  5. In the bowl with the dried vegetables, add the beaten eggs, flour (or Matzo meal), pepper, and baking powder (if using). Mix quickly and thoroughly until just combined. Do not overmix.
  6. Pour the cooking oil into a heavy-bottomed frying pan to a depth of about 1/2 inch (1.5 cm). Heat over medium-high heat until the oil shimmers (around 350°F / 175°C).
  7. Scoop 2 tablespoons of the mixture and gently flatten it into a small disc. Place carefully into the hot oil, ensuring you do not overcrowd the pan.
  8. Fry for 4–5 minutes per side, pressing lightly with the spatula after the first minute to maintain the shape. Cook until deep golden brown and crispy.
  9. Remove the latkes using a slotted spatula and place them on a paper towel-lined baking sheet to drain excess oil. Keep the finished latkes warm in a 250°F (120°C) oven while you finish the remaining batches.