Festival of Latkes

For Hannukah this year I decided to do a new twist on the staple food of the holiday: latkes. Here's the recipe I created for my interpretation of the tried-and-true potato pancakes:

Ingredients
6 (or so) "baby" red potatoes
1/2 large yellow onion
1 zucchini
3 baby carrots
1 egg
a few tablespoons flour
5+ tablespoons smoked Hungarian paprika
salt and pepper to taste

sour cream
applesauce topped with cinnamon

Method
1) Peel and grate potatoes and zucchini into large bowl, using paper towels to soak up the excess moisture. Dice the onion and grate the carrots, adding to the bowl. I added a few tablespoons of sour cream for extra binding.
2) Add flour and egg (lightly beaten), stirring with wooden spoon to distribute evenly. Season generously with salt and pepper and paprika to taste - I added a lot to spice up this otherwise typically bland-flavored dish - and let sit 10-15 minutes at room temperature so flavors meld.
3) Heat vegetable or peanut oil in a large skillet on medium high heat, forming mixture into small patties and adding to hot pan. Fry a few minutes on each side, when starting to crust golden brown, in batches until you have used all the filling. Drain hot latkes on paper towel-covered plates and serve warm with sour cream and apple sauce. *I added more paprika to the sour cream.
Makes three plates of latkes.

This version of the classic potato pancakes incorporates more vegetables for nutritional value, and the zucchini and carrots add an extra sweetness to the otherwise starchy potato. Next year I'll go wild and try even more different vegetables, such as turnips and parsnips!