Carrot Potato Latkes
Makes24 latkes
- Active time: 1 hr
Total time: 1 hr
Latkes combine an ingredient and a technique that have gone together very well for centuries: potatoes and frying. This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness.
Published in Gourmet Live
11.30.11
INGREDIENTS:
- 3/4 pound carrots (4 medium)
- 1 1/2 pounds russet (baking) potatoes (about 3)
- 1 large onion
- 2 tablespoons fresh lemon juice
- 2/3 cup all purpose flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
INSTRUCTIONS:
-
Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan.
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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).
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Repeat with potatoes and onion. Add lemon juice and toss to coat.
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Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
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Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
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Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. 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.
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Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
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Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.
COOKS’ NOTES:
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Latkes can be kept warm in the oven for up to 1 hour.
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