Use the shredding blade attachment on a food processor to shred the vegetables.
1 pound shredded peeled baking potatoes
4 ounces shredded peeled sweet potato
4 ounces shredded zucchini
1 carrot, peeled and shredded
1/2 medium onion, shredded
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 large egg white
2 tablespoons olive oil, divided
How to Make It
Preheat oven to 350°.
Combine the first 10 ingredients in a large bowl.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potato mixture. Press mixture into an even layer in bottom of pan; cook 10 minutes or until golden brown. Place a large plate upside down on top of pan, and invert onto plate. Add 1 tablespoon olive oil to pan. Slide latke, uncooked-side down, into pan; wrap skillet handle with foil. Bake at 350° for 20 minutes or until golden brown. Cut latke into 8 wedges.