Name: Potato and veggie latkes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 potatoes peeled, grated; 200 g butternut raw, peeled and grated; 200 g courgettes raw, grated; 1 onion large, grated; 1 eggs large; 80 ml flour plain; 100 ml canola oil for shallow frying; salt and freshly ground black pepper to taste

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Ingredients (8)

2	potatoes — peeled, grated
200 g	butternut — raw, peeled and grated
200 g	courgettes — raw, grated
1	onion — large, grated
1	eggs — large
80 ml	flour — plain
100 ml	canola oil — for shallow frying
	salt and freshly ground black pepper — to taste

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Method:

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 hot

Recipe reprinted with permission of Potatoes South Africa with Jodi-Ann Pearton.