Carrots add a little sweetness to these crisp latkes, which is balanced by the toasty earthiness of cumin. Be sure to wring out as much liquid as possible from the potato mixture for the best texture. If your skillet’s cooking surface is at least 12 inches in diameter, you can fit half of the latkes per batch. If it’s smaller, cook the latkes in three batches.
Active time: 35 minutes Total time: 35 minutes
Potato-Carrot Latkes With Cumin Yogurt Ingredients Directions Preheat the oven to 250°F (130ºC). Line a baking sheet with parchment paper or foil. On the large holes of a box grater, shred potatoes. Rinse with cool water; drain well. Place potatoes on a clean kitchen towel. Shred carrots and onion and add to potatoes. Gather edges of the towel and twist to squeeze out as much liquid as possible. In a large bowl, whisk egg and egg white. Whisk in cornstarch, salt and 1 teaspoon cumin. Add potato mixture; toss well to combine. Heat a large (12- to 14-inch) skillet over medium-high heat. Add 2 tablespoons of oil to the pan and swirl to coat. Pack the potato mixture into a 1/4-cup measuring cup. Add mixture to the pan and flatten slightly. Repeat forming 8 latkes. Cook until browned, 3–4 minutes per side. Place latkes on a prepared baking sheet and keep warm in the oven. Repeat the process with remaining 2 tablespoons oil and potato mixture. In a small bowl, combine yogurt, garlic and remaining 1/4 teaspoon cumin. Serve sauce with latkes. Serves: 8 | Serving Size: 2 latkes and 1 tablespoon sauce Nutrition (per serving): Calories: 182; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 24mg; Sodium: 299mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 5g; Protein 4g Nutrition Bonus: Potassium: 620mg; Iron: 5%; Vitamin A: 474%; Vitamin C: 31%; Calcium: 30%
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