Prep time: 20 minutes; Cooking: 45 minutes
While russet potatoes are standard, Yukon Gold make delicious latkes. The secret to making these latkes so delicious is sneaking in the grated carrot.
- 5 to 6 large potatoes, scrubbed and peeled (peeling optional) Add to list
- 1 medium onion, quartered Add to list
- 1 carrot, peeled and cut in 1-inch pieces Add to list
- 2 tablespoons lemon juice Add to list
- 2 eggs, lightly beaten Add to list
- 1/4 to 1/2 cup matzo meal Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon pepper, or to taste Add to list
- Good high-temperature oil such as canola Add to list
Using the grating blade of a food processor or a hand grater, coarsely grate potatoes, onion and carrot. Remove to a mixing bowl, and squeeze out as much excess liquid as you can. Pour lemon juice over potato mixture and stir to prevent browning.
Stir in eggs and matzo meal to create a batter. Add salt and pepper.
Drop by rounded tablespoons onto a hot lightly oiled griddle. Flatten with the back of spoon and cook 3 to 5 minutes on each side until golden brown and crisp. Drain on brown paper bags. Keep in warm oven until serving.
Serve with homemade applesauce or sour cream.
Note: Latkes can be made in advance and frozen. Lay cooled latkes on a tray and freeze for several hours. Remove and store in the container of your choice.
Recipe by, PCC Cooks instructor
Source: Sound Consumer December 2001
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