Name: Spiced Carrot-Potato Latkes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 12 latkes
Cuisine: jewish-cooking
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

Preheat the oven to 250 degrees F.

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.

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.

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.

Serve with applesauce, prepared horseradish and/or sour cream.

On Tonight

Spiced Carrot-Potato Latkes

Categories: