Quick Potato And Carrot Latkes Recipes

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CARROT-AND-POTATO LATKES

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



Carrot-and-Potato Latkes image

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.

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)

BEET AND CARROT LATKES

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots.

Provided by Food Network Kitchen

Time 40m

Yield about 12 latkes

Number Of Ingredients 10



Beet and Carrot Latkes image

Steps:

  • Preheat the oven to 250 degrees F.
  • Grate the potatoes and carrots 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 beets and parsley. Add the flour and egg and stir until thoroughly combined.
  • Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
  • Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
  • Serve with sour cream.

3/4 pound russet potatoes, peeled
1/2 pound carrots, peeled
1 small onion
Kosher salt and freshly ground black pepper
1 cup shredded beets
2 tablespoons chopped fresh parsley
1/3 cup all-purpose flour or matzo meal
1 large egg, beaten
Vegetable oil or rendered chicken or duck fat, for frying
Sour cream, for serving

CARROT POTATO LATKES

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



Carrot Potato Latkes image

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.

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

FOOLPROOF POTATO LATKES

This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.

Provided by basg101

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 7



Foolproof Potato Latkes image

Steps:

  • Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
  • Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g

4 potatoes, peeled and cubed
1 onion, chopped
2 eggs
2 teaspoons salt
2 tablespoons all-purpose flour, or as needed
1 teaspoon baking powder
¼ cup canola oil, or as needed

CARROT LATKES

Shredded carrots lend a subtle sweetness to these otherwise classic potato pancakes. While they're delicious on their own, we've upped the ante with tangy labne and spicy jalapeno relish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 24

Number Of Ingredients 9



Carrot Latkes image

Steps:

  • In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and carrots. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
  • Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
  • Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
  • Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with labne and jalapeno relish.

1/3 cup potato starch
1/4 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 pound russet potatoes (about 2)
1 medium onion (8 ounces)
1 pound carrots (about 4 large)
2 large eggs, lightly whisked
Safflower oil, for frying
Flaky salt, labne, and jalapeno relish, for serving

LAURA'S POTATO LATKES RECIPE BY TASTY

Matt's mom, Laura, shows him how to make their family's most cherished recipe: latkes. She teaches him that just 4 simple ingredients can transform into a lacy, crispy and delicious side dish. Her secret is incorporating the leftover potato starch that remains in the bottom of the bowl after grating the potatoes.

Provided by Matt Ciampa

Categories     Sides

Time 50m

Yield 1 Serving

Number Of Ingredients 9



Laura's Potato Latkes Recipe by Tasty image

Steps:

  • Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
  • Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
  • Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
  • In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
  • Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
  • Serve with applesauce and sour cream.
  • Enjoy!

3 large russet potatoes
½ medium yellow onion
2 large eggs
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon matzo ball mix, or more as needed
1 cup vegetable oil, plus more as needed
applesauce, for serving
sour cream, for serving

CARROT AND POTATO LATKES

Make and share this Carrot and Potato Latkes recipe from Food.com.

Provided by GAM-20

Categories     Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Carrot and Potato Latkes image

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 sour cream.

Nutrition Facts : Calories 349.9, Fat 24.4, SaturatedFat 3.1, Cholesterol 56.8, Sodium 68.7, Carbohydrate 29.3, Fiber 4.3, Sugar 3.7, Protein 5.1

2 tablespoons all-purpose flour
1 teaspoon black pepper
1 tablespoon lemon juice
1 lb potato, peeled and coarsely grated
1/2 lb carrot, peeled and coarsely grated
1 egg, lightly beaten
6 tablespoons canola oil
3 tablespoons sour cream
salt and pepper

QUICK POTATO LATKES AND APPLESAUCE

These are the easiest Hanukkah potato latkes with apple sauce you'll ever make. The latkes of my childhood contained onion, but in this quick recipe I omit that ingredient, which makes for an *every person* pleaser. The whipped egg white creates an amazingly light and tender inside, without the aftertaste of baking powder. And of course there's nothing like naturally tart and sweet, fresh apple sauce. By not using kitchen machines, clean up is a breeze.

Provided by Appeltaartje

Categories     Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10



Quick Potato Latkes and Applesauce image

Steps:

  • Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
  • Preheat iron skillet on low setting with 3 table spoons of oil.
  • Applesauce.
  • Wash, peel and cut apples, discarding core and seeds.
  • Place in 1 quart pot.
  • Add 1/4 cup water.
  • Add lemon peel and cinnamon stick (both optional).
  • Bring to boil, then turn down heat to lowest setting.
  • Place lid on pot and let fruit stew for 10 minutes.
  • Check if pieces are soft, if not, stew 5 more minutes.
  • Turn of heat, leave standing with lid on pot until ready to eat.
  • Latkes.
  • Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
  • Place grated potatoes in colander and push down to help drain excess liquid.
  • Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
  • Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
  • Loosen grated potatoes and add to egg white.
  • Spoon egg white through grated potatoes.
  • Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
  • Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
  • Cook for 30 seconds, or until edges of latkes turn golden brown.
  • Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
  • Latkes are ready when second side is golden brown.
  • Check for doneness, inside should be soft, while outside crisp.
  • Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
  • Serve each latke with a spoonful of apple sauce.
  • Top with dollop of sour cream or plain yogurt.
  • Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
  • Enjoy!

Nutrition Facts : Calories 646.8, Fat 45.9, SaturatedFat 18.3, Cholesterol 52.6, Sodium 316.8, Carbohydrate 54.4, Fiber 6, Sugar 15.9, Protein 8.7

2 large baking potatoes
1 egg white
1/4 teaspoon kosher salt
pepper (optional)
3 -4 tablespoons oil (for frying)
2 granny smith apples
1/4 cup water
lemon peel (optional)
cinnamon stick (optional)
1 (8 ounce) container sour cream or 1 (8 ounce) container plain yogurt

CARROT-AND-POTATO LATKES RECIPE - (4.8/5)

Provided by jab120638

Number Of Ingredients 2



Carrot-and-Potato Latkes Recipe - (4.8/5) image

Steps:

  • Directions 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. 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.

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

POTATO-VEGETABLE LATKES

Provided by Joan Nathan

Categories     Food Processor     Egg     Potato     Side     Hanukkah     Vegetarian     Kid-Friendly     Carrot     Zucchini     Winter     Pan-Fry     Small Plates

Yield Makes 24-36, depending on size

Number Of Ingredients 20



Potato-Vegetable Latkes image

Steps:

  • Child: Peel the potatoes and carrots. Put the potatoes in cold water.
  • Adult with Child: This is a perfect way to teach your child how to use the food processor. Depending on the age, keep a good watch over him or her. Use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots, and onion. Show the child how to use the "pulse" button or turn the machine on and off frequently so the vegetables don't turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
  • Child: In a bowl, mix together the grated vegetables, beaten eggs, salt, and pepper. Stir in the matzah meal. Shape the batter into pancakes, using 1-2 tablespoons of mixture for each.
  • Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve hot with applesauce.

2 large potatoes
2 large carrots
2 medium-size zucchini
1 large onion
3 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup matzah meal
Vegetable oil for frying
Equipment
Vegetable peeler
Measuring cups
Measuring spoons
Food processor or hand grater
Mixing bowl
Spoon
10-inch frying pan
Pancake turner
Paper towels
Baking sheet (optional)

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From inspiredeating.com


POTATO-CARROT LATKES WITH CUMIN YOGURT | RECIPES | MYFITNESSPAL
Pack the potato mixture into a 1/4-cup measuring cup. Add mixture to the pan and flatten slightly. Repeat forming 8 latkes. Cook until browned, 3–4 minutes per side. Place latkes on a prepared baking sheet and keep warm in the oven. Repeat the process with remaining 2 tablespoons oil and potato mixture. In a small bowl, combine yogurt, garlic ...
From blog.myfitnesspal.com


VEGAN POTATO AND CARROT LATKES - VEGAN FOODS
Preheat the oven to 356°F (180°C) turbo. 3. Mash the cooked potatoes (used as a vegan egg substitute in pancakes and does its job wonderfully!), and finely grate the carrot and the 6 potatoes on the finest grater. 4. Mix all the ingredients together in a bowl. 5. Place baking paper on a tray, and grease it with olive oil using a silicone ...
From foodsdictionary.com


POTATO AND CARROT LATKES - BELLY FULL
Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels. In the bowl of a food processor fitted with a serrated s-blade, combine the onion and eggs; puree until smooth and fluffy. Add the potato and carrot.
From bellyfull.net


LATKES…LOTS OF LUSCIOUS LATKES - OU LIFE
Baked Version: Place oven racks on the lowest and middle positions in oven. Preheat oven to 450°. Drop spoonfuls of potato mixture onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa.
From ou.org


QUICK POTATO AND CARROT LATKES | RECIPE | FOOD NETWORK RECIPES, …
Dec 11, 2012 - Get Quick Potato and Carrot Latkes Recipe from Food Network. Dec 11, 2012 - Get Quick Potato and Carrot Latkes Recipe from Food Network . Dec 11, 2012 - Get Quick Potato and Carrot Latkes Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


QUICK POTATO AND CARROT LATKES RECIPES | VAL | COPY ME THAT
Quick Potato and Carrot Latkes Recipes. foodnetwork.ca Val. loading... X. Ingredients. 24 oz shredded potatoes, for hash browns; 1 large carrot, peeled; 1 medium onion, peeled; 2 eggs, beaten; 2 tsp salt; 1 tsp baking powder; 3 Tbsp matzo meal, cracker meal or all-purpose flour; Vegetable oil, for frying ; 2 cups chunky apple sauce; 1 stick cinnamon; 1 cup sour cream; …
From copymethat.com


BEST CARROT LATKES RECIPE - HOW TO MAKE CARROT LATKES
In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. In food processor fitted with large grating disk, grate carrots, potatoes, and onions. Add to bowl with eggs and toss ...
From goodhousekeeping.com


EASY POTATO LATKES RECIPE (PERFECTLY CRISPY)
Mix gently until fully combined. 4. Fry the latkes Heat a large skillet (I prefer non-stick) over medium-high heat with about 1/8 inch of olive oil. When the oil is shimmering, scoop a 1/4 cup of the latke mixture into the pan and flatten with a …
From jz-eats.com


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