Spiced Idaho® Potato & Carrot Latkes


  • 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


  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.
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Yield: 16 latkes

Lori Yates
Food Blogger
Foxes Love Lemons

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