Carrot Potato Latkes
Crispy, golden pancakes made with shredded carrots, potatoes, and onions, these latkes offer a delicious twist on the traditional potato version. Perfect as a side dish or appetizer.
Ingredients
- •¾ pound carrots
- •1½ pounds russet potatoes
- •1 large onion
- •2 tablespoon lemon juice
- •⅔ cup all purpose flour
- •3 large eggs
- •1 cup vegetable oil
Cooking Instructions
- 1.
Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
5 min
- 2.
Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
5 min
- 3.
Repeat with potatoes and onion. Add lemon juice and toss to coat.
8 min
- 4.
Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
5 min
- 5.
Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
3 min
- 6.
Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
5 min
- 7.
Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
6 min
- 8.
Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.
3 min
