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These Potato Carrot Latkes are the classic potato latke - or potato pancake, if you prefer - with added carrots. Perfect for Jewish holidays and Thanksgiving!
Potato and Carrot Latkes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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
Cuisine: American
Keyword: latkes, potato latkes
Servings: 24 latkes
Calories: 75 kcal
Ingredients
  • 1 medium sweet onion , quartered
  • 2 large eggs
  • 1 russet potato (about 1/2 pound), peeled and cut into cubes
  • 2 small carrots (about 1/2 pound), peeled and cut into chunks
  • 1/2 teaspoon kosher salt
  • pinch of black pepper
  • 3 tablespoons all-purpose flour
  • 3/4 cup (or more) vegetable oil , for frying
Directions
  1. Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
Recipe Notes

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.

Nutrition Facts
Potato and Carrot Latkes
Amount Per Serving
Calories 75 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g30%
Cholesterol 18mg6%
Sodium 59mg2%
Potassium 36mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 722IU14%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.