Cabbage and Zucchini Latkes

These crispy latkes are made with shredded cabbage, zucchini, and potatoes, and are perfect as a side dish or appetizer.

Ingredients - Serves 6

Place the shredded cabbage, zucchini, and potatoes in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.
Squeeze the cabbage, zucchini, and potatoes to remove as much liquid as possible. Transfer to a large bowl.
Add the grated onion, eggs, flour, salt, and black pepper to the bowl. Mix well to combine.
Heat the vegetable oil in a large skillet over medium heat.
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.
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
Serve the latkes hot with sour cream and garnish with chives.