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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Shredded Potato and Carrot Latkes Recipe

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This recipe for Shredded Potato and Carrot Latkes is from The Markoski Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Uncooked Russet Potato (Peeled & Grated)
½ lb Uncooked Carrots (Peeled & Grated)
1 Small Uncooked Onion (Grated)
1 Large Egg
¼ Cup All-Purpose Flour
1 tsp. Lemon Zest
1 tsp. Table Salt
¼ tsp. Black Pepper
Directions:
Directions:
Preheat oven to 425º. Line 2 large baking sheets with parchment paper.

Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots and onion; let drain, then squeeze out any liquid with your hands.

In a large bowl, mix egg, flour, zest, salt and pepper; add potato mixture and stir to combine.

Drop potato mixture in mounds, using a ¼ cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3 inch round (about ¼ inch thick).

Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.
Number Of Servings:
Number Of Servings:
16

 

 

 

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