Go Back
Print this page

Recipes + Menus

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


  • 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


  • 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.
  • 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).
  • Repeat with potatoes and onion. Add lemon juice and toss to coat.
  • Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
  • Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
  • 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.
  • 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.
  • 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.


  • Latkes can be kept warm in the oven for up to 1 hour.