Photo of Shredded Potato and Carrot Latkes by WW

Shredded Potato and Carrot Latkes

Points® value
Total Time
50 min
15 min
30 min
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.


Uncooked potato

1 pound(s), Russet, peeled and grated


½ pound(s), peeled and grated


1 small, grated


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)


  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)