These Potato and Carrot Latkes are the classic potato latke - or potato pancake, if you prefer - with added carrots. Perfect for Jewish holidays and Thanksgiving!
Course: Side Dish
Keyword: latkes, potato latkes
1mediumsweet onion, quartered
1russetpotato(about 1/2 pound), peeled and cut into cubes
2smallcarrots(about 1/2 pound), peeled and cut into chunks
pinchof black pepper
3/4cup(or more) vegetable oil, for frying
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. Using on-off pulses, process the mixture until pureed, but still retaining a little texture. Add the salt, pepper, and flour and briefly process to combine – do not over process. Transfer mixture to a colander and drain well.
Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon – they should be about 3 inches in diameter.
Fry until golden brown, about 3 minutes on the first side and 3 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)
Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked. Serve immediately on their own or with some sour cream or applesauce.
Although best eaten right away, fried latkes can be kept at room temperature for up to 3 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.