Serve them big for breakfast, mini with drinks, or ceremoniously at Hanukkah. These colorful, fresh, and flavorful potato pancakes are crowd pleasers no matter how you shred ’em.
1medium russet potatopeeled and grated
1small yellow oniongrated
Freshly ground pepperto taste
1/3cupvegetable oilfor frying
1/2cupplain yogurtfor garnish (optional)
Mango chutneyfor garnish (optional)
Strain the grated vegetables in a colander over the sink, then squeeze out as much liquid as possible.
In a large bowl, mix together the egg, salt, and spices. Add the grated vegetables and stir to combine.
Working in batches, heat 2 tablespoons oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, gently drop 2-tablespoon mounds of potato mixture into the skillet, pressing gently to flatten. Fry the latkes until crispy, about 3 minutes per side. Drain on paper towels and keep warm in the oven. Garnish and serve.
Curry-Carrot Latkes with Mango Chutney and Yogurt
Amount Per Serving
Calories 96Calories from Fat 72
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1055IU21%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.