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.