POTATO & CARROT LATKES

By curly

Ingredients

• Vegetable oil for frying
• 1 sack (24 ounces) shredded potatoes for hash browns (available on dairy aisle)
• 1 large carrot
• 1 medium onion
• 2 eggs, beaten
• 2 tsps salt
• 1 tsp baking powder
• 3 Tbsps matzo meal, cracker meal, or all-purpose flour

Preparation

Step 1

Heat ½ inch oil in a large skillet over medium to medium-high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a count of 10. Adjust heat as necessary.

Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl.

Add beaten eggs, salt, baking powder, and meal or flour. Combine vegetables and meal with a wooden spoon.

Drop mixture into oil in 3-inch mounds. Press down gently with spatula to form patties. Fry in batches of 4 to 6 patties, 1 inch apart, until golden, about 3 minutes on each side.

Drain on a paper towel or parchment-lined tray.