Spiced Idaho® Potato & Carrot Latkes

Ingredients:

  • 1 small onion, shredded
  • 2 pounds Idaho® potatoes, peeled and shredded
  • ½ pound carrots, peeled and shredded
  • 2 eggs, beaten
  • ½ chopped fresh parsley leaves, divided
  • ¼ cup matzo meal
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons kosher salt
  • 2 teaspoons za’atar
  • ½ teaspoon baking powder, optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ¾ cup vegetable oil
  • ¾ cup Greek yogurt

Directions:

  1. Place onion, potatoes and carrots in a cheesecloth-lined colander set over large bowl. Let stand 5 minutes, squeezing occasionally. Drain off and discard all liquid in the bowl except white starch paste that settles at bottom.
  2. Add onion, potatoes, carrots, eggs, ¼ cup parsley, matzo meal, butter, salt, za’atar, baking powder (if using), pepper and cumin to the bowl with reserved starch; stir to combine.
  3. In a large, heavy, non-stick skillet, heat 2 tablespoons oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 3 tablespoons per latke. (Skillet should hold about 3 latkes at a time.) Flatten mixture slightly with a spatula. Cook latkes 4 minutes, then flip and cook another 4 minutes or until brown, crisp and cooked through.
  4. Remove latkes from the skillet, then transfer them to a serving platter and keep warm in a 300° F oven until serving.
  5. Cook remaining latkes in batches, using 2 tablespoons oil in the skillet for each batch. Serve latkes with yogurt and remaining ¼ cup parsley.
Print Recipe

Yield: 16 latkes

Source:
Lori Yates
Food Blogger
Foxes Love Lemons

Share this Recipe

You Might Also Like

Potato Cajun Fry Vegan Po' Boy with Mushroom Gravy

Potato Cajun Fry Vegan Po' Boy with Mushroom Gravy

Potato and Epazote Taquitos with Salsa Verde

Potato and Epazote Taquitos with Salsa Verde

Chicken Pot Shepherd’s Pie

Chicken Pot Shepherd’s Pie

Ask Spuddy Image