Carrot Potato Latkes
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1360 g
Carrot (4 medium)1 large
Onion2 tbsp
Lemon Juice (fresh)2 cup
All-Purpose Flour3 large
Egg (lightly beaten)1 cup
Vegetable OilDirections:
1
Preheat oven to 250°F with rack in upper and lower thirds
2
Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s)
3
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)
4
Repeat with potatoes and onion
5
Add lemon juice and toss to coat
6
Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible
7
Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined
8
Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers
9
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
10
Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes
11
(If latkes brown too quickly, reduce heat
12
) Turn over and fry until golden on other side, about 3 minutes more
13
Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm
14
Make more latkes in same manner
15
Preheat oven to 250°F with rack in upper and lower thirds
16
Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s)
17
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)
18
Repeat with potatoes and onion
19
Add lemon juice and toss to coat
20
Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible
21
Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined
22
Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers
23
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
24
Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes
25
(If latkes brown too quickly, reduce heat
26
) Turn over and fry until golden on other side, about 3 minutes more
27
Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm
28
Make more latkes in same manner