Carrot Latkes

Name: Carrot Latkes
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 large eggs; Kosher salt and pepper; 1 lb. carrots, peeled; 1 lb. medium russet potatoes, peeled; 2 medium onions, peeled; 1/4 c. matzo meal; 1/2 c. olive oil

By The Good Housekeeping Test KitchenPublished: Jan 3, 2020

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zucchini, carrot, and beet latkes easter side dishes

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

385

Carrots elevate your average latke into the ultimate Hanukkah party food.

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Ingredients

2 large eggs
Kosher salt and pepper
1 lb. carrots, peeled
1 lb. medium russet potatoes, peeled
2 medium onions, peeled
1/4 cup matzo meal
1/2 cup olive oil

Directions

1. Step 1In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Step 2In food processor fitted with large grating disk, grate carrots, potatoes, and onions. Add to bowl with eggs and toss to combine. Fold in matzo meal.
3. Step 3Heat 2 tablespoons oil in large skillet on medium. Gently drop 5 large spoonfuls of potato mixture into skillet (about 1/4 cup each), spreading to create even pancakes. Cook until browned, 4 to 6 minutes per side; transfer to plate.
4. Step 4Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl). Makes about 25.