Carrot-and-potato latkes

By Peggie

Latkes are delicious on their own, but we’ve snuck in some carrot for a gorgeous bronzed colour and extra nutrients.

Ingredients

• 4 carrots, peeled and grated
• 2 large yellow potatoes, peeled and grated
• 3 eggs
• 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp Tabasco sauce
• 1 tsp salt
• 1 onion, thinly sliced
• 1 green onion, thinly sliced
• 2 cups canola oil

Preparation

Step 1

Squeeze as much liquid as you can from carrots and potatoes. Place on a clean kitchen towel and squeeze again.
Whisk eggs with flour, baking powder, Tabasco and salt in a large bowl. Stir in carrots, potatoes and onions.
Pour enough oil into an extra-large deep frying pan to come 1/2 in. up the side and set over medium-high. When hot, reduce heat to medium. Pack carrot mixture into a 1/4 cup measure. Carefully transfer to pan and flatten slightly using a fork. Repeat, fitting 3 to 4 more latkes in pan. Fry until golden, 3 to 4 min per side. Remove to a paper towel-lined plate. Repeat with remaining mixture. Stir if mixture becomes watery. Serve with sour cream, if desired.