Spiced Carrot-Potato Latkes

Mix cinnamon, coriander and cumin into these potato latkes with shredded carrot.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: about 12 latkes
Save Recipe

Ingredients

1 pound russet potatoes, peeled

1 small onion

Kosher salt freshly ground black pepper

1 cup grated carrot

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/3 cup all-purpose flour or matzo meal

1 large egg, beaten

Vegetable oil or rendered chicken or duck fat, for frying

Applesauce, prepared horseradish and sour cream, for serving

Directions

  1. Preheat the oven to 250 degrees F.
  2. Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the carrot, parsley, cinnamon, coriander and cumin. Add the flour and egg and stir until thoroughly combined.
  3. Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2-inches wide and transfer to a paper towel-lined baking sheet.
  4. Heat about 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes.
  5. Serve with applesauce, prepared horseradish and/or sour cream.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Hamburger Soup

Paul's Potato Latkes

Bubbie's Potato Latkes

Sweet Potato Latkes

Oven-Fried Latkes

Marc Silverstein Latkes

Potato Latkes, with Variations

Potato Latkes with Cranberry Jam