Carrot Rosemary Potato Latkes

By tillilette

They are made from shredded potatos, carrots, eggs, onions and salt. Matzo meal or breadcrumbs are often added to help bind the ingredients together. Herbs and spices are sometimes added for flavor.

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Carrot Pickle (Gajar Ka Achar)

Pollock curry Shepherd's pie

Ingredients

3 large potatoes
2 large carrots
3 eggs
3 teaspoons whole wheat flour or Matzo meal (half breadcrumb and half flour)
4 sprigs of fresh rosemary, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Oil

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Scrub the potatoes clean and cut or peel off any bad parts. Leave the rest of the peel intact. Peel the carrots and cut off the ends. Grate the potatoes and carrots by hand, or save time by using a food processor instead.

Step 2

Place the shredded veggies in a large bowl and use your hands to press the mixture flat against the bowl and pour out the extra liquid.
Place a pan on the stove on medium heat. Pour two tablespoons of oil in the pan.

Step 3

While the pan is heating up, in a separate bowl add the egg, flour, rosemary, salt, and pepper. Whisk gently and then add to the grated veggies, mixing well.

Step 4

Scoop out about two tablespoons of the mixture and drop onto the pan. Use the back of the spoon to flatten the latke so it's about a quarter inch thick. Space the latkes about an inch or two part. Allow them to cook for six to 10 minutes, or until the bottom is golden brown. Flip and cook another six to 10 minutes on the other side.
Place a paper towel on a plate, and put the cooked latkes on top so the extra oil can be absorbed. Serve warm with applesauce or chutney.