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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
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- Level: Easy
- Total: 30 min
- Active: 30 min
- 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
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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