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Carrot potato pancakes

Crispy, fried potato carrot fritters, also known as latkes or pancakes, are just the dish for warm family dinners on long, cold nights.
Carrots turn a traditional potato pancake into a special side dish. (Photo: Sarah F. Berkowitz/Unpacked)

There’s no question that potatoes make some of the world’s favorite comfort foods – from fries, to creamy mashed potatoes, to tater tots. But there’s not a whole lot of nutrition or flavor in potatoes alone, so in this updated latke recipe we’ve added carrots for sweetness, flavor, and extra vitamins!

Served hot and crispy with a generous spoonful of sour cream and chives, these latkes will hit the spot on any night. Get ready to roll up your sleeves and fry, baby!

Carrot potato pancakes

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Prep40 minutes
Cook Time25 minutes
Yield20 pancakes

Ingredients

  • 2 Idaho potatoes, peeled
  • 4 large carrots, peeled, ends trimmed
  • 1 medium onion
  • cup cornstarch
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 2 eggs
  • Oil, for frying
  • Sour cream, for dipping
  • Chives, for garnish

Instructions

  • Using a food processor with the grating disc, grate potatoes, carrots and onion. Transfer to large mixing bowl, and press to drain any excess liquids.
  • Beat eggs, and add to bowl. Add cornstarch, salt, and pepper, and toss to coat completely.
  • Heat oil in a large frying pan or skillet on medium heat. Use a 1/2 cup measuring cup to scoop out batter. Flatten, and fry for 3-4 minutes per side. Repeat until all batter is fried (stir with a fork before scooping each batch if ingredients have separated).
  • Serve with sour cream and snipped chives.

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