Potato-Carrot Pancakes
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- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 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)
- Coarse salt
- 1 large egg, lightly beaten
- 1/4 cup matzo meal
- 1/4 cup vegetable oil, for frying
- 1/4 cup reduced-fat sour cream, for serving (optional)
Directions
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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 bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
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In a large nonstick 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.
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Transfer to paper towels or 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.
Cook's Note
Made by grinding matzo (an unleavened crackerlike bread), matzo meal is used instead of flour to bind pancakes, such as these, and for breading foods before frying.
I use a gluten-free rice flour blend instead of matzo or flour. It doesn't interfere with the texture or taste of the latkes.
I cannot fin Matza here. What is the substitute for Matza Meal?
You can use flour without any issue - that's what I use for my latkes.
What could be used in replace of matzo meal?
These turned out well but sweeter than I liked . Next time I will use grated rutabaga in place of the sweet carrots.