Crispy Cabbage and Zucchini Latkes

Ingredients

• Chives (2 tablespoons, finely chopped)
• Sour cream (1 cup, for serving)
• Vegetable oil (1/2 cup, for frying)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon, additional to taste)
• Eggs (2, beaten)
• Onion (1 medium, grated)
• Potatoes (2 medium, peeled and shredded)
• Zucchini (1 large, shredded)
• Cabbage (1 small head, shredded)
• All-purpose flour (1/2 cup)

Instructions

1. Place the shredded cabbage, zucchini, and potatoes in a colander. Sprinkle with salt, mix well and let sit for 10 minutes to draw out excess moisture.
2. After 10 minutes, squeeze the cabbage, zucchini, and potatoes to remove as much liquid as possible. Transfer them to a large bowl.
3. In the same bowl, add the grated onion, beaten eggs, flour, additional salt, and black pepper. Mix well until everything is evenly combined.
4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the latke mixture, flatten it into a pancake shape, and place it in the skillet. Repeat with the remaining mixture, ensuring there's space between each latke.
5. Cook the latkes for 3-4 minutes on each side, or until both sides are golden brown and crispy.
6. Using a slotted spoon, transfer the cooked latkes to a paper towel-lined plate to drain excess oil.
7. Serve the latkes hot, garnished with chopped chives and a dollop of sour cream on the side. Enjoy!