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Carrot-and-Potato Latkes

By

marthastewart.com

December 03, 2013

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Rate this recipe 4.8/5 (8 Votes)

Ingredients

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

Details

Servings 16
Adapted from keyingredient.com

Preparation

Step 1

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.

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.

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