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Carrot Potato Latkes

Delicious potato latkes made with carrots and potatoes
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Ingredients
  

  • 3 Yukon Gold Potatoes Large
  • 3 Carrots Medium/Large
  • 1 Onion
  • 1 Egg
  • 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 tsp Seasoning Salt Garlic and Herb seasoning or Lawry's
  • 1/4 tsp Black Pepper
  • Oil for Frying

Instructions
 

  • Grate the potatoes using the grating disc of your food processor or by using a box grater. You do not need to peel the potatoes if you are using yukon gold potatoes.
  • Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
  • Drain all water from the potatoes by using a thin towel nut milk bag, or cheese cloth. This step is very important. If you dont remove all of the water, the latkes will never crisp up. Once all the water is removed, add the potatoes to a large bowl.
  • Throw the onion into the food processor and pulse until it starts to look like a paste. Squeeze all water from the onions using a cheese cloth or nut milk bag and add the onion mixture to the potatoes.
  • Grate the carrots. These will not produce excess water so they can be added to the bowl right away.
  • In a small bowl, beat the egg with the salt, pepper and garlic and herb seasoning. Pour egg mixture over potatoes and onions, and mix well. Add flour and baking powder to the mixture and mix well.
  • On medium heat, heat enough oil in a large skillet to cover the bottom of a large pan. Once oil is hot, carefully drop one spoonful of the potato mixture into the pan and flatten it with a spatula. Cook this one latke by itself so that you can test the salt level. Once it is done cooking, drain it on a paper towel and then taste it once it cools slightly. Add a little more salt to the recipe if needed.
  • Drop spoonfuls of the potato mixture into the oil and flatten them. Do not move the latkes for about 3 minutes. Once one side is golden brown, flip it over and brown the other side. As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb excess oil.