Food & Cooking Recipes Appetizers Carrot Latkes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: Julia Gartland Prep Time: 55 mins Total Time: 1 hrs Yield: 24 Shredded carrots lend a subtle sweetness to these otherwise classic potato pancakes. While they're delicious on their own, we've upped the ante with tangy labne and spicy jalapeno relish. Ingredients ⅓ cup potato starch ¼ teaspoon baking powder Kosher salt and freshly ground black pepper 1 pound russet potatoes (about 2) 1 medium onion (8 ounces) 1 pound carrots (about 4 large) 2 large eggs, lightly whisked Safflower oil, for frying Flaky salt, labne, and jalapeno relish, for serving Directions In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes, onion, and carrots. Transfer to a fine sieve lined with cheesecloth and set over a large bowl. Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste. Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with labne and jalapeno relish. Rate it Print