Shredded Potato and Carrot Latkes
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 30 min • Serves: 16 • Difficulty: Easy
These potato pancakes have a touch of sweetness thanks to carrots. Parsnips would also work well. The starchier the potato, the crispier the latke. High-starch russets make the best potato pancakes. To coarsely grate the vegetables, use the large holes of a box grater or the shredding disk of a food processor. Loosely pack the vegetables in the 1/4-cup measure for the best results. Serve with an optional dip of Greek yogurt, lemon juice and lemon zest. These make a great appetizer but also do well as the starch for a larger meal.
Ingredients
Uncooked potato
1 pound(s), Russet, peeled and grated
Carrots
½ pound(s), peeled and grated
Onion
1 small, grated
Egg
1 large
All-purpose flour
¼ cup(s)
Lemon zest
1 tsp(s), or orange zest
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
2
Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots, and onion; let drain, then squeeze out any liquid with your hands.
3
In a large bowl, mix egg, flour, zest, salt, and pepper; add potato mixture and stir to combine.
4
Drop potato mixture in mounds, using a 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4-inch thick).
5
Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.
6
Serving size: 1 latke (pancake)
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