Carrot And Potato Latkes Recipe

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Carrot-and-Potato Latkes

Recipe Summary

Yield: Makes 16 3 1/2-inch pancakes

Ingredients

Ingredient Checklist

1 pound potatoes

1 tablespoon fresh lemon juice

1/2 pound (about 3 medium) carrots, peeled and coarsely grated

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper, freshly ground

6-9 tablespoons canola oil

Salt and pepper, to taste

Plain yogurt, or applesauce (as a condiment)

      Cook's Notes

Whereas traditional latkes are deep-fried in oil, these lighter latkes are panfried, then finished in a hot oven until they are crispy. Plain yogurt makes a healthy stand-in for a traditional accompaniment, sour cream.

Gallery

Carrot-and-Potato Latkes

Recipe Summary

Yield: Makes 16 3 1/2-inch pancakes

Gallery

Carrot-and-Potato Latkes

Carrot-and-Potato Latkes

Carrot-and-Potato Latkes

Recipe Summary

Yield: Makes 16 3 1/2-inch pancakes

Recipe Summary

Yield: Makes 16 3 1/2-inch pancakes

Yield: Makes 16 3 1/2-inch pancakes

Makes 16 3 1/2-inch pancakes

Ingredients

Ingredients

• 1 pound potatoes
• 1 tablespoon fresh lemon juice
• 1/2 pound (about 3 medium) carrots, peeled and coarsely grated
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 6-9 tablespoons canola oil
• Salt and pepper, to taste
• Plain yogurt, or applesauce (as a condiment)

Directions

Preheat the oven to 400 degrees and prepare a baking sheet.

Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.

In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.

Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.

Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

      Cook's Notes

Whereas traditional latkes are deep-fried in oil, these lighter latkes are panfried, then finished in a hot oven until they are crispy. Plain yogurt makes a healthy stand-in for a traditional accompaniment, sour cream.

Cook’s Notes

Whereas traditional latkes are deep-fried in oil, these lighter latkes are panfried, then finished in a hot oven until they are crispy. Plain yogurt makes a healthy stand-in for a traditional accompaniment, sour cream.

Reviews (3)

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8 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

Reviews (3)

Add Rating & Review

8 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

Add Rating & Review

8 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

8 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

8 Ratings

5 star values:

                                  2

4 star values:

                                  2

3 star values:

                                  2

2 star values:

                                  2

1 star values:

                                  0

• 5 star values:
• 2
• 4 star values:
• 2
• 3 star values:
• 2
• 2 star values:
• 2
• 1 star values:
• 0

Martha Stewart Member

Rating: Unrated

01/04/2013

                Very yummy, but I do not recommend putting in the oven.  It made them soggy.  The ones I ate straight from the hot skillet were so good and crunchy.  Also, I added a dash of Old Bay seasoning (restaurant here puts them on their fries).  Delish!  

Martha Stewart Member

Rating: Unrated

01/04/2013

                Very yummy, but I do not recommend putting in the oven.  It made them soggy.  The ones I ate straight from the hot skillet were so good and crunchy.  Also, I added a dash of Old Bay seasoning (restaurant here puts them on their fries).  Delish!  

Rating: Unrated

All Reviews for Carrot-and-Potato Latkes

• of Reviews

Reviews:

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All Reviews for Carrot-and-Potato Latkes

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest