Carrot and Zucchini Latkes

Ingredients

• 6 medium Yukon Gold potatoes
• 1 small green zucchini
• 1 small carrot
• 1 small onion
• 3 eggs
• ¹⁄₄ cup all-purpose flour or gluten free all purpose flour
• 2 tsp baking powder
• 1 tsp Sea Salt
• 1 tsp 3 Onion Dip Mix
• ¹⁄₄ tsp Harissa
• ³⁄₄ cup canola oil

Preparation

1. Using the large holes of a grater, coarsely grate potatoes, zucchini and carrot. Using your hands, squeeze out as much liquid as possible from them. Pat excess moisture with a kitchen towel. Slice onion into thin strips.
2. In a large bowl, whisk eggs, then whisk in flour, baking powder, salt, 3 Onion Dip Mix and Harissa. Add grated potatoes, zucchini, carrot and onion. Stir to mix.
3. Pour enough oil into a frying pan to come 1⁄2 inch up side of pan. Heat over medium. When oil is hot, pack potato mixture into a 1⁄4 cup dry measure. Carefully turn into oil, then flatten slightly with a fork. Repeat with more latke mixture, but don’t crowd pan. Fry until golden, about 3 minutes per side. Remove to a wire rack and blot excess oil with paper towel. Repeat with remaining mixture and add more oil to frying pan as needed.