Shredded Potato and Carrot Latkes

Total Time
50 min
15 min
30 min
Carrots add a little sweetness to these potato pancakes. Parsnips would also work well.


uncooked potato(es)

1 pound(s), russet, peeled and grated

uncooked carrot(s)

½ pound(s), peeled and grated

uncooked onion(s)

1 small, grated


1 large

all-purpose flour

¼ cup(s)

lemon zest

1 tsp, or orange zest

table salt

1 tsp

black pepper

¼ tsp

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)


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.

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