Carrot and Potato Latkes

1. 1

   Preheat the oven to 400 degrees and prepare a baking sheet.

2. 2

   Peel potatoes and coarsely grate into a colander.

3. 3

   Mix in lemon juice and drain for 5 minutes.

4. 4

   In a medium bowl, stir together the carrots and egg.

5. 5

   Stir in the flour, salt, and pepper.

6. 6

   In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat.

7. 7

   Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake.

8. 8

   Repeat to make 3 more pancakes.

9. 9

   Press on each lightly with a flat spatula to make a cake about 1/2 inch wide.

10. 10

    Cook until browned on one side, about 3 minutes.

11. 11

    Turn the cakes over and brown the other side, about 3 minutes.

12. 12

    Transfer to the baking sheet.

13. 13

    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.

14. 14

    Bake for 8 to 10 minutes to cook the pancakes through.

15. 15

    Drain briefly on paper towels.

16. 16

    Season with salt and pepper.

17. 17

    Serve while hot, with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.