Special latkes made with zucchini and carrots!
8 Tbsp oil for frying
1 Tbsp flour
Cut zucchini and carrots in julienne style, that is to say thin short stripes, as for normal potato latkes.
Beat the egg with a pinch of salt, adding an extra egg if necessary.
Add seasoning: pepper, herbs, spices or whatever you like.
Mix egg and vegetables, than add a spoonful of flour if necessary to thicken the batter.
Fry the batter in hot oil, one ladle at a time, and let the latkes fry nicely on both sides.
Let the latkes cool on some paper towel to remove the extra oil, then serve hot.