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Carrot and Potato Latkes
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| Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color (as well as beta carotene), carrots have been added. |
| Ingredients: 1 pound baking potatoes (about 2 large) 1 tablespoon fresh lemon juice 1/2 pound carrots (about 3 medium), peeled and coarsely grated 1 large egg, slightly beaten 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 6-8 tablespoons canola oil salt and pepper to taste |
| Instructions 1. Preheat the oven to 400 degrees and prepare baking sheet. 2. Peel potatoes and coarsely grate into colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in flour, salt and pepper. 3. In a large, (at least 10 inch) heavy nonstick skillet, heat 2 tablesppons oil over medium heat. Spoon 1/4 cup of the mixture loosely in pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make each cake about 3 1/2 inches wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes. 4. 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. 5. 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. |
| Source: Body & Soul, December 2005 |