- 1 pound (3) russet potatoes
- 1 (1 cup) onion
- 1 (1 cup) zucchini
- 1 (½ cup) carrot
- 1 Tbsp garlic powder
- 1 Tbsp nutritional yeast
- ¼ tsp turmeric
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp paprika
- ½ cup all-purpose flour
- lemon juice
Peel and grate potatoes and onions (I like to use 2/3 with large grain grater and 1/3 with fine grain grater) into a strainer, and add the juice of one lemon
Let potatoes and onions drain in a large strainer while grating carrot and zucchini
Combine grated carrots, zucchini and squeeze out excess moisture.
Add in flour and spices to the grated vegetables and mix well.
Chill mixture covered in fridge for 15 to 20 minutes to bind ingredients.
Heat at least 1/4 inch of frying oil in pan under medium high heat
When oil is hot (shimmery, or bubbles after a piece of potato is dropped in) start scooping out latkes with 1/3 cup or 1/4 cup scoop.
Flip after 3 to 5 minutes or when outer edges begin to become golden.
Transfer to a few layers of paper towels, brown paper bags, or parchment paper.
Serve immediately or keep warm in 250 F degree oven until ready to serve.
Store for 3 to 5 days in a ziplock bag or sealed container over parchment paper.
To reheat, place a single layer in oven, or toaster oven, at 400 degrees F for 10 minutes