Food & Cooking Recipes Quick & Easy Recipes Potato-Carrot Pancakes 3.3 (6) 6 Reviews 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them. Ingredients ¾ pound (about 3 medium) white potatoes, peeled 8 ounces (about 3 medium) carrots, peeled ½ cup thinly sliced scallions (about 3 scallions) Coarse salt 1 large egg, lightly beaten ¼ cup matzo meal ¼ cup vegetable oil, for frying ¼ cup reduced-fat sour cream, for serving (optional) Directions 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. 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. 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 Notes 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. Rate it Print