VARIGATED POTATO LATKES

1 large russet potato, peeled, grated or shredded
1 medium zucchini, grated
1 medium carrot, peeled and grated
1/2 small onion, grated
2 eggs, lightly beaten
1/3 cup panko bread crumbs
1 tbsp green onion, including tops, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture.  Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, bread crumbs, green onion, salt, and pepper.  Using your hands, mix until very well combined.

In a large and deep frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot.  Use your hands to form mixture into golf ball sized balls.  Using a large slotted spoon, drop balls into the hot oil a few at a time.  Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them.  Cook, turning only once, until golden brown on each side.  This should take about a total of 5 minutes per latke.  Drain latkes on paper towels.  Repeat until all are done. 

Yield: about 12 latkes.
Serve with applesauce or sour cream, if desired.  Personally, I like mine with spicy brown mustard.

This is the file photo.