3
1 tsp salt
2 carrots, peeled
1/2 medium onion
1 garlic clove, minced
2 tbsp chopped parsley
1 egg, beaten
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil
Grate zucchini and place in a colander over sink. Stir in 1 tsp (5 mL) salt. Drain. Meanwhile, grate carrots and onion into a bowl. Stir in garlic, parsley and egg. When zucchini has drained 15 minutes, scoop up handfuls. Squeeze out all liquid and discard. Stir into carrot mixture. Stir flour with salt and pepper. Stir into carrot mixture. Heat 1 tbsp (15 mL) oil in a large frying pan set over medium heat. Fill a 1/4 cup (50 mL) measure with latke mixture. Turn into hot oil. With a fork, spread into a 3-inch (8-cm) round with uneven edges. Repeat process, adding 3 more latkes to pan. Sauté until golden, turning once, from 1 to 2 minutes per side. Repeat with remaining oil and latke mixture.
Here are Toronto dietitian Marsha Rosen's colourful crunchy latkes.