Adapted from The Food Network
1 large zucchini
2 large russet potatoes
2 large carrots
6 green onions, dark green parts minced
4 T gluten-free flour
1/2 teaspoon baking powder
1 t salt
2 t cumin
Peel the potatoes and carrots. Grate potatoes, carrots, and zucchini using the large holes of a box grater. Spread grated vegetables on a clean kitchen towel and roll it up. Twist the towel tightly to wring out as much water as possible - this way, the latkes will fry up nicely!
In a large bowl, mix together the flour, salt, and cumin. Add in the grated vegetables, plus the green onions.
Whisk the eggs in a small bowl, and then add to the vegetable mixture. Stir well.
Heat 3 T oil in large skillet over moderately high heat until hot. Working in small batches, spoon 3-4 tablespoons per latke into skillet, flattening into rounds with a fork. Fry until each side is golden-brown.
Remove latkes from the oil and drain on paper towels. Serve or keep warm in the oven.