This is a delicious recipe for potato-carrot pancakes. Since I do not have a food processor, I used a hand grater. It was so worth the effort of the grating and I burned some calories in the process using my muscles instead of the easy way.
RECIPE –Carrot-Potato Latkes Serves 4
For best results, cook the pancakes right after forming them.
3/4 pound (about 3 medium white potatoes, peeled
8 ounces (about 3 medium carrots, peeled
1/2 cup thinly sliced scallions (about 3 scallions)
1 large egg, lightly beaten
1/4 cup matzo meal ( I substituted crushed saltine crackers)
1/4 cup vegetable oil, for frying
1/4 cup reduced-fat sour cream, for serving (optional).
1. In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large 1/1/2 teaspoonsbowl; add scallions and salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined
ded into 8 mounds of equal size. ( I used a soup-spoon size to dollop out the mounds= appetizer size pancakes.
2. In a large non-stick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2 inch thickness. Cook until golden brown, 2 to 4 minutes per side.
3. Transfer to paper towels or to parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.
I used an Iron skillet and I found the pancakes to brown better that with the non-stick pan, mine is a wok style.
Everyday Food December 2004.