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    You are in: Home / Recipes / Carrot and Potato Latkes Recipe
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    Carrot and Potato Latkes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    GAM-20's Note:

    From Martha Stewart

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees and prepare a baking sheet.
    2. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Carrot and Potato Latkes

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.9
     
    Calories from Fat 219
    62%
    Total Fat 24.4 g
    37%
    Saturated Fat 3.1 g
    15%
    Cholesterol 56.8 mg
    18%
    Sodium 68.6 mg
    2%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 4.3 g
    17%
    Sugars 3.6 g
    14%
    Protein 5.1 g
    10%

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