Quick Potato And Carrot Latkes Recipes

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CARROT-AND-POTATO LATKES



Carrot-and-Potato Latkes image

Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 3 1/2-inch pancakes

Number Of Ingredients 9

1 pound potatoes
1 tablespoon fresh lemon juice
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6-9 tablespoons canola oil
Salt and pepper, to taste
Plain yogurt, or applesauce (as a condiment)

Steps:

  • Preheat the oven to 400 degrees and prepare a baking sheet.
  • Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
  • In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
  • Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
  • Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

CARROT POTATO LATKES



Carrot Potato Latkes image

Provided by Melissa Roberts

Categories     Food Processor     Egg     Potato     Appetizer     Brunch     Hanukkah     Quick & Easy     Carrot     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 latkes

Number Of Ingredients 7

3/4 pound carrots (4 medium)
1 1/2 pounds russet (baking) potatoes (about 3)
1 large onion
2 tablespoon fresh lemon juice
2/3 cup all purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil

Steps:

  • Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
  • Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
  • Repeat with potatoes and onion. Add lemon juice and toss to coat.
  • Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
  • Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
  • Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
  • Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
  • Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.

CARROT LATKES (PANCAKES)



Carrot Latkes (Pancakes) image

These are great as a side dish or make them a little smaller and top with a dollop of sour cream for an easy appetizer. They also freeze beautifully.

Provided by Suzana Dasilva

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 60

Number Of Ingredients 8

oil for frying, or as needed
2 cups grated carrots
6 green onions, chopped
½ cup all-purpose flour
½ teaspoon baking powder
3 eggs
¾ teaspoon salt
1 pinch freshly ground black pepper

Steps:

  • Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
  • Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
  • Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.

Nutrition Facts : Calories 15.9 calories, Carbohydrate 1.3 g, Cholesterol 9.3 mg, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 39.4 mg, Sugar 0.2 g

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH



Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish image

While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.

Provided by Food Network Kitchen

Time 2h45m

Yield about 2 dozen latkes

Number Of Ingredients 21

3 tablespoons unsalted butter
1 large yellow onion, finely chopped
Kosher salt
2 tablespoons apple cider vinegar
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
3 tablespoons light brown sugar
4 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup dried cranberries, chopped
2 large sweet potatoes
1 russet potato
3 large carrots
1 large yellow onion
2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
Kosher salt
Vegetable oil, for frying
1 cup sour cream

Steps:

  • For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
  • Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
  • For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
  • Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
  • Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
  • Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

QUICK POTATO AND CARROT LATKES



Quick Potato and Carrot Latkes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 12 latkes, 6 servings

Number Of Ingredients 11

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Steps:

  • Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
  • Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
  • Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

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