Carrot and Potato Latkes
Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color (as well as beta carotene), carrots have been added. Whereas traditional latkes are deepfried in oil, these lighter latkes are panfried, then finished in a hot oven until they are crispy. Plain yogurt makes a healthy stand-in for a traditional accompaniment, sour cream.
2 tablespoons all-purpose flour
1 teaspoon black pepper, freshly ground
1 tablespoon fresh lemon juice
1 pound potatoes, peeled and coarsely grated
1/2 pound carrots (about 3 medium), peeled and coarsely grated
1 large egg, lightly beaten
6-9 tablespoons canola oil
Plain yogurt or applesauce (as a condiment)
Salt and pepper to taste
1. Preheat the oven to 400*F and prepare a baking sheet.
2. Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
3. In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inches wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
4. Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
5. Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce. Makes 16 3 1/2-inch pancakes.