Shredded Potato and Carrot Latkes
PersonalPoints™ per serving

Total Time: 50 min
Prep: 15 min
Cook: 30 min
Serves: 16
Moderate



These potato pancakes have a touch of sweetness thanks to carrots. Parsnips would also work well. The starchier the potato, the crispier the latke. High-starch russets
make the best potato pancakes. To coarsely grate the vegetables, use the large holes of a box grater or the shredding disk of a food processor. Loosely pack the vegetables in the 1/4-cup measure for the best results. Serve with an optional dip of Greek yogurt, lemon juice and lemon zest. These make a great appetizer but also do well as the starch for a larger meal.
Ingredients:
  • 1 lb uncooked potatoes, russet, peeled and grated
  • ½ lb uncooked carrots, peeled and grated
  • 1 small uncooked onion, grated
  • 1 large egg
  • ¼ cup all-purpose flour
  • 1 tsp lemon zest, or orange zest
  • 1 tsp table salt
  • ¼ tsp black pepper
  • 2 sprays cooking spray


Instructions
  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots, and onion; let drain, then squeeze out any liquid with your hands.
  3. In a large bowl, mix egg, flour, zest, salt, and pepper; add potato mixture and stir to combine.
  4. Drop potato mixture in mounds, using a 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4-inch thick).
  5. Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.
  6. Serving size: 1 latke (pancake)
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