Carrot potato pancakes
Crispy, fried potato carrot fritters, also known as latkes or pancakes, are just the dish for warm family dinners on long, cold nights.
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| Carrots turn a traditional potato pancake into a special side dish. (Photo: Sarah F. Berkowitz) |
There’s no question that potatoes make some of the world’s favorite comfort foods – from fries, to creamy mashed potatoes, to tater tots. But there’s not a whole lot of nutrition or flavor in potatoes alone, so in this updated latke recipe we’ve added carrots for sweetness, flavor, and extra vitamins!
Served hot and crispy with a generous spoonful of sour cream and chives, these latkes will hit the spot on any night. Get ready to roll up your sleeves and fry, baby!
INGREDIENTS
- 2 Idaho potatoes, peeled
- 4 large carrots, peeled, ends trimmed
- 1 medium onion
- 1/3 cup cornstarch
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- Oil, for frying
- Sour cream, for dipping
- Chives, for garnish
DIRECTIONS
Using a food processor with the grating disc, grate potatoes, carrots and onion. Transfer to large mixing bowl, and press to drain any excess liquids.
Beat eggs, and add to bowl. Add cornstarch, salt, and pepper, and toss to coat completely.
Heat oil in a large frying pan or skillet on medium heat. Use a 1/2 cup measuring cup to scoop out batter. Flatten, and fry for 3-4 minutes per side. Repeat until all batter is fried (stir with a fork before scooping each batch if ingredients have separated).
Serve with sour cream and snipped chives.
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