Carrot And Potato Latkes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 lb potato, peeled and coarsely grated
• 1/2 lb carrot, peeled and coarsely grated
• 1 egg, lightly beaten
• 6 tablespoons canola oil
• 3 tablespoons sour cream
• salt and pepper

Recipe

• 1 preheat the oven to 400 degrees 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 inch 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 sour cream.