In a large bowl, combine potatoes, butternut, baby marrows, onion and egg. Mix well
Add flour and mix well, the mixture should have a paste like consistency. If the mixture is too watery, you will have to add a little more flour. Season to taste.
In a large frying pan, pour oil in until 2mm deep and heat through on medium to high heat
Place heaped tablespoonfuls of the potato mixture into the hot oil, pressing down on them to form 1 cm thick patties. Brown on one side, turn and brown on the other.
Once cooked, place Latkes on paper towel sheets to absorb excess oil. Serve hotRecipe reprinted with permission of Potatoes South Africa with Jodi-Ann Pearton.