Recipe courtesy of Food Network Kitchen

Spiced Carrot-Potato Latkes

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

Ingredients

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.