Shredded potato and carrot latkes

Name: Shredded potato and carrot latkes
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound(s) Uncooked potato(es) russet, peeled and grated; 0.5 pound(s) Uncooked carrot(s) peeled and grated; 1 small Uncooked onion(s) grated; 1 large egg(s) Egg(s); 0.25 cup(s) All-purpose flour; 1 tsp Lemon zest or orange zest; 1 tsp Table salt; 0.25 tsp Black pepper; 2 spray(s) Cooking spray

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 16

Cost: $1.26 /serving

dairy free nut free vegetarian

Ingredients

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1 pound(s) Uncooked potato(es) russet, peeled and grated0.5 pound(s) Uncooked carrot(s) peeled and grated1 small Uncooked onion(s) grated1 large egg(s) Egg(s)0.25 cup(s) All-purpose flour1 tsp Lemon zest or orange zest1 tsp Table salt0.25 tsp Black pepper2 spray(s) Cooking spray

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Instructions

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Step 1

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

Step 2

Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots, and onion; let drain, then squeeze out any liquid with your hands.

Step 3

In a large bowl, mix egg, flour, zest, salt, and pepper; add potato mixture and stir to combine.

Step 4

Drop potato mixture in mounds, using a 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4-inch thick).

Step 5

Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.

Step 6

Serving size: 1 latke (pancake)