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Mix cinnamon, coriander and cumin into these potato latkes with shredded carrot.

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 30 min

Yield:: about 12 latkes

Level:: Easy

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

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.

My Private Notes

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