Cabbage and Zucchini Latkes

Ingredients

• Chives - For garnish
• Sour cream - For serving
• Vegetable oil - 1/4 cup
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• All - purpose flour - 1/4 cup
• Eggs - 2
• Onion - 1 small, grated
• Potatoes - 2 medium, peeled and shredded
• Zucchini - 2 medium, shredded
• Cabbage - 2 cups, shredded

Instructions

1. Place the shredded cabbage, zucchini, and potatoes in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.
2. Squeeze the cabbage, zucchini, and potatoes to remove as much liquid as possible. Transfer to a large bowl.
3. Add the grated onion, eggs, flour, salt, and black pepper to the bowl. Mix well to combine.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Scoop about 1/4 cup of the latke mixture and flatten it into a pancake shape. Place it in the skillet and repeat with the remaining mixture, leaving some space between each latke.
6. Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy.
7. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
8. Serve the latkes hot with sour cream and garnish with chives.