Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Carrot and Potato Latkes

Published by Body+Soul in on November 2005


  • 2 tablespoons all-purpose flour 
  • 1 teaspoon black pepper, freshly ground 
  • 1 tablespoon fresh lemon juice 
  • 1 pound potatoes, peeled and coarsely grated 
  • 1/2 pound (about 3 medium) carrots, peeled and coarsely grated 
  • 1 large egg, lightly beaten 
  • 6-9 tablespoons canola oil 
  • Plain yogurt, or applesauce (as a condiment) 
  • Salt and pepper, to taste 


  1. Preheat the oven to 400 degrees and prepare a baking sheet. 
  2. Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper. 
  3. In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes. 
  4. Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan. 
  5. Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.